Potato & Asparagus Salad with Walnut Tarragon Vinaigrette
Serves 8
INGREDIENTS
2 pounds fingerling potatoes, cut into quarters
1 bunch asparagus, cut spears into thirds
1 Tablespoon olive oil, split
Salt & Pepper to taste
1 bag (12 ounce) Romaine lettuce hearts, chopped
2 cans large white lima beans (also known as butter beans), rinsed and drained
Vinaigrette:
1/4 cup walnut oil
1/4 cup white balsamic vinegar
1/4 cup lemon juice
1/4 cup fresh tarragon
1 garlic clove, minced
1 Tablespoon Dijon mustard
Salt & Pepper to taste
DIRECTIONS
- Pre-heat oven to 400 degrees F.
- Toss potatoes with 1/2 Tablespoon oil, salt and pepper.
- Roast potatoes on cookie sheet for 20 minutes.
- Toss asparagus with remaining oil, salt and pepper.
- Add asparagus to cookie sheet with potatoes and roast both for 15 minutes.
- In food processor, puree all vinaigrette ingredients.
- Toss potatoes, asparagus, romaine, beans and vinaigrette.
Nutrition
Facts |
| Serv. size 2 c. (311g) |
| Servings 8 |
| Calories 252 |
Fat Cal. 82 |
| |
*Percent Daily Values (DV) are
based on a 2,000 calorie diet. |
|
| Amount/Serving |
% DV* |
Amount/Serving |
%DV* |
|
| Total Fat |
9g |
15% |
Total Carb. |
37g |
10% |
Sat. Fat |
1g |
4% |
Fiber |
8g |
30% |
Trans Fats |
0g |
|
Sugars |
4g |
|
| Cholest. |
0mg |
0% |
Protein |
8g |
|
| Sodium |
361mg |
15% |
|
|
|
|
| Vitamin A |
55% |
Vit. C |
45% |
Calcium |
6% |
Iron |
20% |
|
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