Asparagus Mimosa Salad
Diced hard-cooked eggs and roasted red peppers form a colorful garnish for this classic salad.
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds asparagus spears, trimmed
- 1/4 cup sweet roasted red peppers, drained and cut into thin strips
- 1 hard-cooked egg, sliced
- Lettuce leaves (optional)
For vinaigrette, combine lemon juice, vinegar, oil, mustard, sugar, garlic pressed with Garlic Press, salt and black pepper in Small Batter Bowl; whisk until well blended. Cover; refrigerate until ready to use.
For salad, bring 6 cups water to a boil in (8-qt.) Stockpot. Place asparagus in an even layer over bottom of Stainless Steamer and position over boiling water. Cook, covered, 6-8 minutes or until crisp-tender. Rinse under cold water; drain. Cut roasted pepper into thin strips using Chef's Knife. Slice egg using Egg Slicer Plus®; turn a quarter turn and slice again.
If desired, line Simple Additions® Large Rectangle Platter with Handles with lettuce. Arrange asparagus over lettuce; top with peppers and egg. Drizzle with vinaigrette; serve immediately.
- 6 servings
Nutrients per serving:
Calories 90, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 4 g, Sodium 190 mg. Fiber 3 g
U.S. Diabetic exchanges per serving:
1 vegetable, 1/2 meat, 1/2 fat (0 carb)