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Asparagus Ribbon Salad with Beets and Burrata
RACHEL COOKS9Ingredients
5Minutes
340Calories
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Ingredients
US|METRIC
1 SERVINGS
- 8 stalks asparagus (rinsed)
- 1 tsp. olive oil
- 1/2 tsp. white balsamic vinegar
- 1/4 tsp. Dijon mustard
- 1/4 tsp. honey
- salt
- pepper
- 1 beet (small, roasted, peeled and sliced or cut into chunks)
- 2 oz. burrata (torn into bite-sized pieces)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1310mg55% |
| Potassium730mg21% |
| Protein20g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A20% |
| Vitamin C25% |
| Calcium50% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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