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Spring Salad with Asparagus, Goat Cheese, lemon and Hazelnuts
PROUD ITALIAN COOK13Ingredients
30Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch asparagus (on the thin side but thick enough to cut in half lengthwise.)
- 1 cup fresh peas (or frozen and defrosted)
- 1/2 cup fava beans (cooked and prepped, you could use frozen defrosted lima beans)
- 5 radishes (thinly sliced)
- 2 zucchini (medium raw, made into ribbons with a vegetable peeler,, no seeds)
- 1/2 bunch red leaf lettuce (chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice)
- 4 oz. Chevre Goat Cheese
- 1 honey
- 1 lemon (you can cut up a few slices for garnish after, optional)
- 1/2 cup toasted hazelnuts (slightly cracked open)
- Parmigiano Reggiano (shaved, for top of salad)
- lemons (extra, for dressing)
- olive oil
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium75mg3% |
| Potassium640mg18% |
| Protein8g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A20% |
| Vitamin C130% |
| Calcium15% |
| Iron15% |
* 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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