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Grilled California Asparagus and Shrimp Quinoa Salad w/Lemon Vinaigrette
FRUITS AND VEGGIES MORE MATTERS12Ingredients
45Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. grated lemon peel (optional)
- 3 Tbsp. lemon juice (fresh or bottled)
- 2 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. ground black pepper
- 2 cups fresh asparagus (large spears, cut into 1” pieces)
- 1/2 red bell pepper (or yellow, cut into ½” pieces)
- 1 clove garlic (minced)
- 14 oz. artichoke hearts (quartered, drained)
- 12 oz. shrimp (fresh or frozen jumbo or large raw, peeled and deveined)
- 1 1/2 cups quinoa (cooked according to directions)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium190mg8% |
| Potassium990mg28% |
| Protein31g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber15g60% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C60% |
| Calcium10% |
| Iron40% |
* 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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