Directions:
- Combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.
- Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Drain; let cool to room temperature.
- Arrange asparagus, squash, and tomato on 2 watercress-lined salad plates. Sprinkle evenly with cheese. Drizzle vinegar mixture evenly over salads.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.84 Kcal (535 kJ) | ||
| Calories from fat | 35.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 6% | |
|---|---|---|---|
| Cholesterol | 5.76mg | 2% | |
| Sodium | 197.31mg | 8% | |
| Potassium | 385.78mg | 8% | |
| Total Carbs | 19.38g | 6% | |
| Sugars | 13.58g | 54% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 3.3mg | 18% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 72.86 Kcal (305 kJ) | ||
| Calories from fat | 20.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.24g | 6% | |
|---|---|---|---|
| Cholesterol | 3.28mg | 2% | |
| Sodium | 112.45mg | 8% | |
| Potassium | 219.85mg | 8% | |
| Total Carbs | 11.05g | 6% | |
| Sugars | 7.74g | 54% | |
| Dietary Fiber | 2.08g | 15% | |
| Protein | 2.72g | 10% | |
| Vitamin C | 4.7mg | 14% | |
| Iron | 1.9mg | 18% | |
| Calcium | 52.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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