Fresh Asparagus Salad with Lemon Dijon Vinaigrette

25 minutes Prep: 10 minutes Cook: 10 minutes

384 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1/2	pound	asparagus
1	medium	lemon	juiced
1/4	cup	olive oil
2	tablespoons	corn oil
1/8	teaspoon	salt
1/4	teaspoon	black pepper
1 1/2	teaspoons	dijon mustard
1	slice	bacon	cooked
4	each	black olives	pitted

Directions

Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes).

Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color.

Drain completely and arrange the asparagus on two salad plates.

Remove half the lemon peel and cut into extremely thin strips.

Boil for 1-2 minutes; drain.

Squeeze 3 tablespoons juice from the lemon.

Put the juice and boiled peel in a jar.

Add the oils, salt, pepper and Dijon mustard.

Shake vigorously to combine. (This makes 3/4 cup dressing.

Refrigerate the unused portion for future salads.)

At serving time, spoon some vinaigrette over the asparagus.

Sprinkle the crumbled bacon and pitted olives over the top, along with a grind of pepper.

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Categories this recipe belongs to

Corn
Salad

Nutrition Facts

Serving Size 158g

Amount per Serving

Calories 384 94% of calories from fat

	% Daily Value*
Total Fat 40.0g	62%
Saturated Fat 5.0g	27%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 194mg	8%
Total Carbohydrate 5.0g	2%
Dietary Fiber 3.0g	10%
Sugars 2.0g
Protein 3.0g	5%

Vitamin A	17%		Vitamin C	11%
Calcium	3%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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