Ingredients:
- 2 medium leeks, white and tender green parts only , split lengthwise then cut crosswise into 1-inch pieces
Directions:
- In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.
- Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.
- Simultaneously, cook the asparagus and leeks in the other saucepan for 5 minutes. Drain and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.
- Add the chives, season with salt and pepper and gently toss the salad. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.31 Kcal (688 kJ) | ||
| Calories from fat | 83.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 14% | |
|---|---|---|---|
| Sodium | 67.07mg | 3% | |
| Potassium | 219.87mg | 5% | |
| Total Carbs | 17.3g | 6% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 2.8mg | 15% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 91.03 Kcal (381 kJ) | ||
| Calories from fat | 46.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 14% | |
|---|---|---|---|
| Sodium | 37.16mg | 3% | |
| Potassium | 121.81mg | 5% | |
| Total Carbs | 9.58g | 6% | |
| Sugars | 1.54g | 11% | |
| Dietary Fiber | 1.57g | 11% | |
| Protein | 2.17g | 8% | |
| Vitamin C | 12mg | 36% | |
| Iron | 1.5mg | 15% | |
| Calcium | 22.5mg | 4% | |
* 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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