Spinach and Asparagus Salad

0 Reviews
0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

This recipe is incompatible with your food profile

Ingredients

22 asparagus, average size 440 g
12 cups baby spinach 200 g
1/4 cup fresh dill, finely chopped 8 g
2 eggs size large, boiled, and finely grated
2 green onions/scallions, finely chopped
3 tbsp orange juice, concentrated 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup extra virgin olive oil 65 mL

Method

  1. Vinaigrette: in a medium-sized bowl, add green onions to the orange juice concentrate. Season with salt and pepper. Pour in the oil gradually and whisk until emulsified.
  2. Salad: fill a pot with water and bring to a boil over high heat.
  3. Remove the hard parts of the asparagus. Plunge asparagus tips in boiling water. Boil until cooked but still slightly crunchy, for 2 to 5 minutes if they are very thin or for 7 to 10 minutes if they have a diameter the size of a finger.
  4. Drain the asparagus and immediately plunge them into icy water. Once they are cold, pat them dry with paper towels. Keep aside. Put the spinach in a large salad bowl. Add the asparagus cut into bite-sized pieces. Mix. Add dill, drizzle with vinaigrette and toss. Top with grated hard-boiled eggs.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

140

Fat

12 g

18 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

70 mg

Sodium

50 mg

2 %

Carbohydrate

4 g

1 %

Fibre

2 g

7 %

Sugars

1 g

Net Carbs

2 g

Protein

4 g

Vitamin A

60 %

Vitamin C

24 %

Calcium

4 %

Iron

11 %

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Manganese, Selenium
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives ½
Fats 2

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.