Asparagus and Mixed Greens Salad

By Joanne Lusted and The Test Kitchen

Tested till perfect

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Asparagus and Mixed Greens SaladA tender green salad showcases fresh asparagus beautifully. Paired with a tangy vinaigrette, this no-fuss appetizer is simply elegant.5 out of5based on3 ratings. 2 user reviews.
Asparagus and Mixed Greens Salad

Asparagus and Mixed Greens Salad
Photography by Paul Chmielowiec

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 200200 cal
pro 4 g4g pro
total fat 18 g18g total fat
sat. fat 2 g2g sat. fat
carb 9 g9g carb
fibre 4 g4g fibre
chol 0 mg0mg chol
sodium 188 mg188mg sodium
potassium 458 mg458mg potassium
% RDI: -
calcium 1010 calcium
iron 1313 iron
vit A 2828 vit A
vit C 3232 vit C
folate 6565 folate

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A tender green salad showcases fresh asparagus beautifully. Paired with a tangy vinaigrette, this no-fuss appetizer is simply elegant.

Ingredients

  • 1 cup pecan pieces 1 cup pecan pieces
  • 1 bunch asparagus , (1 lb/450 g), trimmed1 bunch asparagus, (1 lb/450 g), trimmed
  • 2 tsp olive oil 2 tsp olive oil
  • 1 pinch salt 1 pinch salt
  • 1 pinch pepper 1 pinch pepper
  • 4 cups torn frisée lettuce 4 cups torn frisée lettuce
  • 4 cups baby arugula leaves 4 cups baby arugula leaves
  • 4 cups trimmed watercress 4 cups trimmed watercress
  • 1 head boston lettuce , torn1 head boston lettuce, torn
  • Lemon Fennel Vinaigrette:
  • 1/4 cup olive oil 1/4 cup olive oil
  • 3 tbsp minced shallot 3 tbsp minced shallot
  • 3 tbsp lemon juice 3 tbsp lemon juice
  • 2 tsp liquid honey 2 tsp liquid honey
  • 2 tsp Dijon mustard 2 tsp Dijon mustard
  • 1-1/2 tsp crushed fennel seeds 1-1/2 tsp crushed fennel seeds
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper

Preparation

On baking sheet, bake pecans in 350°F (180°C) oven until lightly toasted, about 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 5 days.)

Lemon Fennel Vinaigrette: Meanwhile, in small bowl, whisk together oil, shallot, lemon juice, honey, mustard, fennel seeds, salt and pepper. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Toss asparagus with oil, salt and pepper. Bake on rimmed baking sheet in 350°F (180°C) oven until tender-crisp, 6 to 8 minutes. Let cool; cover and refrigerate. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Arrange asparagus on salad plates. In large bowl, toss together pecans, frisée, arugula, watercress, Boston lettuce and vinaigrette. Divide over asparagus. Serve immediately.

Source : Canadian Living Magazine: April 2011

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