By Tammy Salads
June 9, 2016
8 oz (227 g) asparagus spears, trimmed
1 small head Boston lettuce, torn in bite size pieces
1 cup (250 mL) baby arugula or spring mix
4 tomatoes (about 1 lb/454 g), sliced
12 black olives, pitted and chopped
1 tbsp (15 mL) toasted pine nuts or slivered almonds
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (30 mL) white wine vinegar
1/2 tsp (2 mL) grated lemon rind
Pinch each salt and freshly ground black pepper
1Dressing: In a small bowl, whisk together oil, vinegar, lemon rind, salt and pepper; set aside.
2In a pot of boiling water, cook asparagus for about 4 minutes or until bright green and tender crisp. Drain well and rinse with cold water. Drain again. Chop into 2 inch (5 cm) pieces.
3In a large platter or bowl, arrange the lettuce and arugula around the edge to for the base of the salad. Place the slice tomatoes in a circle on top and asparagus in the centre.
4Sprinkle with olives and pine nuts. Drizzle with dressing to serve.
1You can substitute the same amount of green beans for the asparagus.
2Increase the protein and make a more filling meal by adding your choice of chick peas, grilled chicken or poached salmon.
Nutrition information per 2 cups: Calories: 155 kcal, Protein: 3 g, Fat: 13 g, Carbohydrate: 8 g, Fibre: 3 g, Sodium: 130 mg
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