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Italian Asparagus Rice Salad

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Submitted by marslynne

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

¼ 59
¼ 59
CUP ML BREAD CRUMBS
italian style
1 15
TABLESPOON ML OLIVE OIL
6 1.4
CUPS L SPINACH
torn, stems removed
3 7.1E+2
CUPS ML RICE
cooked in chicken broth, cooled
1 453.6
POUND G ASPARAGUS
blanched, cut into 1" pieces
½ 118
CUP ML RED ONION
sliced
79
CUP ML WALNUTS
toasted
2 3E+1
TABLESPOONS ML BASIL
chopped
158

Directions

Combine cheese and breadcrumbs in a medium bowl.

Coat each chicken breast with breadcrumb mixture.

Heat olive oil in skillet over medium -high heat until hot.

Add chicken; cook and stir about 5 minutes until brown.

Remove chicken; place in large bowl.

Add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well.

Just before serving pour dressing over salad; toss to coat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 515g (18.2 oz)
Amount per Serving
Calories 855 17% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 260mg 11%
Total Carbohydrate 43g 43%
Dietary Fiber 7g 30%
Sugars g
Protein 94g
Vitamin A 115% Vitamin C 49%
Calcium 23% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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