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New Spring Vegetable Salad

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New Spring Vegetable Salad

Prep Time: Cook Time:

Ingredients

  • Potato, skin, raw | 1.00 lb
  • Tomatoes, red, raw | 0.50 cup cherry tomatoes
  • Dried walnuts | 0.50 cup, chopped
  • Vinegar, distilled | 2.00 tbsp
  • Mustard, prepared, yellow | 1.00 tbsp
  • Olive oil | 4.00 tablespoon
  • Asparagus, raw | 8.00 oz
  • green onions tops | 6.00 stalk
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Fava beans canned | 1.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 335.12 mg

Fat per serving: 23.81 g

Saturated fat per serving: 2.57 g

Protein per serving: 11.78 g

Sodium per serving: 525.71 mg

Cholesterol per serving: 0.00 g

Instructions

  1. In a sauce pan, boil the potatoes, for 10-12 minutes or until tender.
  2. Drain the broad beans and put them in a bowl.
  3. Half the cherry tomatoes and add them in the bowl with beans, also add in the walnuts.
  4. In a jar, prepare the dressing by mixing vinegar, mustard, sugar and olive oil, season with salt and pepper and shake well. Set aside.
  5. Trim the woody part of asparagus and immerse in the boiling potatoes also add in the asparagus and cook for 3 minutes.
  6. Drain and run under cold water.
  7. Now thickly slice the potatoes and cut the spring onions in half.
  8. Add these vegetables in the beans mixture, add in the dressing and mix well.
  9. Serve on the bed of lettuce.

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