Scallion and Asparagus Salad Recipe

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Scallion and Asparagus Salad
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Ingredients
7
Count
Nutrition
157
Calories
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Ingredients:

Directions:

  1. Cooking the Vegetables With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly. Snap off the hard stubs at the bottom of the asparagus stalks—they'll break naturally at the right point.
  2. Trim the root end of each scallion and the wilted ends of the green leaves. Peel off the loose layers at the white end too, so the scallions are all tight, trim, and about 6 inches long.
  3. In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, and add the asparagus and scallions.
  4. Adjust the heat to maintain a bubbling boil, and poach the asparagus and scallions, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.
  5. As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels, pat dry, and sprinkle about 1/2 teaspoon salt over them.
  6. Making the Salad Slice the asparagus and the scallions into 1-inch lengths, and pile them loosely in a mixing bowl. Drizzle the oil and vinegar over them, then sprinkle on 1/2 teaspoon salt and several grinds of black pepper. Toss well, but don't break up the vegetables.
  7. Quarter the eggs into wedges, and slice each wedge into two or three pieces; salt lightly and scatter the egg in the bowl, and fold in with the vegetables. Taste and adjust the seasoning. Chill the salad briefly, then arrange it on a serving platter or on salad plates.
  8. Chef's Note: It's Easy to Hard Cook an Egg! Here's my simple method for hard-cooked eggs with nice color and good texture: Put the eggs in a saucepan that doesn't crowd them together. Add water to cover the eggs by 2 to 3 inches. Bring the water to a boil, then turn off the heat. Leave the eggs in the water until they've cooled to room temperature.
  9. To peel, crack the shells a few minutes before you need the eggs by rolling them on a flat surface. Let them sit in cold water for several minutes before peeling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.59 Kcal (656 kJ)
Calories from fat 102.45 Kcal
% Daily Value*
Total Fat 11.38g 18%
Cholesterol 93.25mg 31%
Sodium 430.39mg 18%
Potassium 418.59mg 9%
Total Carbs 8.75g 3%
Sugars 3.65g 15%
Dietary Fiber 3.97g 16%
Protein 6.65g 13%
Vitamin C 17.6mg 29%
Iron 3.1mg 17%
Calcium 81mg 8%
Amount Per 100 g
Calories 75.13 Kcal (315 kJ)
Calories from fat 49.16 Kcal
% Daily Value*
Total Fat 5.46g 18%
Cholesterol 44.74mg 31%
Sodium 206.5mg 18%
Potassium 200.84mg 9%
Total Carbs 4.2g 3%
Sugars 1.75g 15%
Dietary Fiber 1.9g 16%
Protein 3.19g 13%
Vitamin C 8.4mg 29%
Iron 1.5mg 17%
Calcium 38.9mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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