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)


  1. 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. 

  2. 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.

  3. 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) 

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