Directions:
- Snap off the tough ends of the asparagus and remove scales with a vegetable peeler.
- Cook asparagus, covered in a small amount of boiling water for 6- 8 minutes or until tender crisp.
- Drain, them plunge into ice water to stop the cooking process.
- Drain and set aside.
- Arrange lettuce leaves on individual plates.
- Arrange asparagus spears and tomatoes on top.
- Drizzle wth salad dressing and sprinkle with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.04 Kcal (1478 kJ) | ||
| Calories from fat | 44.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.99g | 8% | |
|---|---|---|---|
| Cholesterol | 6.32mg | 2% | |
| Sodium | 440.35mg | 18% | |
| Potassium | 3793.78mg | 81% | |
| Total Carbs | 56.46g | 19% | |
| Sugars | 24.11g | 96% | |
| Dietary Fiber | 29.6g | 118% | |
| Protein | 20.21g | 40% | |
| Vitamin C | 84mg | 140% | |
| Iron | 15.1mg | 84% | |
| Calcium | 571.4mg | 57% | |
| Amount Per 100 g | |||
| Calories | 22.31 Kcal (93 kJ) | ||
| Calories from fat | 2.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 8% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 2% | |
| Sodium | 27.83mg | 18% | |
| Potassium | 239.79mg | 81% | |
| Total Carbs | 3.57g | 19% | |
| Sugars | 1.52g | 96% | |
| Dietary Fiber | 1.87g | 118% | |
| Protein | 1.28g | 40% | |
| Vitamin C | 5.3mg | 140% | |
| Iron | 1mg | 84% | |
| Calcium | 36.1mg | 57% | |
* 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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