Asparagus salad with vinaigrette
Fresh and vibrant, this asparagus salad paired with a tangy vinaigrette makes for a light and flavorful side dish.
Serving Size
1/2 cup
Servings
4
Prep Time
10 min
Cook Time
30 min
Ingredients
2 tablespoons
1 tablespoons
1 teaspoon
1 teaspoon
1/2 teaspoon
Pinch of
1 tablespoon
Directions
- Whisk together vinaigrette ingredients (balsamic vinegar, olive oil, dried tarragon, honey, Dijon mustard, black pepper and garlic) and set aside.
- Place quinoa in a 2-quart sauce pan. Add the water and lemon juice and bring to a boil. Lower heat, cover, and cook for 15-20 minutes. Remove from heat and let stand, covered.
- In the meantime, trim off a few inches of the asparagus stems and discard. Thinly slice the asparagus into 1/8- to 1/6-inch rounds and add to the quinoa with the shallots and almonds.
- Pour some of the vinaigrette over the mixture and toss to coat.
Nutrition Information
| Sodium | 20 mg |
| Protein | 4 g |
| Fiber | 3 g |
| Fat | 9 g |
| Carbs | 10 g |
| Calories | 120 |