Fiddlehead, Pea and Asparagus Salad with Mint Vinaigrette

Fiddlehead, Pea and Asparagus Salad with Mint Vinaigrette IMAGE Author: Canadian Living Credits: Fiddlehead, Pea and Asparagus Salad with Mint Vinaigrette IMAGE

This vibrant green salad celebrates spring with every bite.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 1 cup fresh pea
  • 1 cup frozen peas
  • 12 asparagus spears cut into 5-inch lengths
  • 3 cups fiddleheads
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon granulated sugar
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup packed fresh mint chopped
  • 1/4 cup crumbled goat cheese

Method

In large pot of boiling salted water, blanch peas until tender, 1 to 4 minutes. With slotted spoon, transfer to large bowl of ice water; set aside.

In same pot, blanch asparagus until tender-crisp, about 3 minutes. With slotted spoon, add to peas.

In same pot, blanch fiddleheads for 5 minutes. Drain and add to peas.

Drain vegetables and pat dry. Halve asparagus spears lengthwise.

In large bowl, whisk oil, lemon juice, sugar, salt and pepper; stir in mint. Add fiddlehead mixture; toss to combine. Sprinkle with goat cheese.

Nutritional facts Per serving: about

  • Sodium 437 mg
  • Protein 9 g
  • Calories 188.0
  • Total fat 13 g
  • Cholesterol 4 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 42.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fiddlehead, Pea and Asparagus Salad with Mint Vinaigrette

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