Directions:
- In a small nonstick skillet, bring water to boil. Add asparagus; cover and boil for 1 minute. Add carrots; cover and boil 1-1/2 to 2 minutes longer. Drain and immediately place asparagus and carrots in ice water. Drain and pat dry.
- In a large bowl, combine the salad greens, spinach, chicken and blanched vegetables. In a small bowl, whisk together the remaining ingredients. Serve with salad. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1454.95 Kcal (6092 kJ) | ||
| Calories from fat | 1155.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 128.43g | 198% | |
|---|---|---|---|
| Cholesterol | 153.04mg | 51% | |
| Sodium | 2974.92mg | 124% | |
| Potassium | 667.28mg | 14% | |
| Total Carbs | 48.61g | 16% | |
| Sugars | 23.71g | 95% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 25.88g | 52% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 3.2mg | 18% | |
| Calcium | 156.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 241.65 Kcal (1012 kJ) | ||
| Calories from fat | 191.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.33g | 198% | |
|---|---|---|---|
| Cholesterol | 25.42mg | 51% | |
| Sodium | 494.09mg | 124% | |
| Potassium | 110.82mg | 14% | |
| Total Carbs | 8.07g | 16% | |
| Sugars | 3.94g | 95% | |
| Dietary Fiber | 0.37g | 9% | |
| Protein | 4.3g | 52% | |
| Vitamin C | 1.6mg | 16% | |
| Iron | 0.5mg | 18% | |
| Calcium | 25.9mg | 16% | |
* 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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