Roasted Asparagus and Arugula Salad with Shallot Vinaigrette Recipe
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Directions:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.11 Kcal (909 kJ) | ||
| Calories from fat | 142 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.78g | 24% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 231.41mg | 10% | |
| Potassium | 294.63mg | 6% | |
| Total Carbs | 13.04g | 4% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 7.95g | 16% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 0.9mg | 5% | |
| Calcium | 304.9mg | 30% | |
| Amount Per 100 g | |||
| Calories | 115.05 Kcal (482 kJ) | ||
| Calories from fat | 75.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 24% | |
|---|---|---|---|
| Cholesterol | 3.89mg | 2% | |
| Sodium | 122.63mg | 10% | |
| Potassium | 156.12mg | 6% | |
| Total Carbs | 6.91g | 4% | |
| Sugars | 2.89g | 22% | |
| Dietary Fiber | 1.79g | 14% | |
| Protein | 4.21g | 16% | |
| Vitamin C | 7.9mg | 25% | |
| Iron | 0.5mg | 5% | |
| Calcium | 161.6mg | 30% | |
* 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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