Fresh asparagus salad with lemon dijon vinaigrette
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Fresh asparagus salad with lemon dijon vinaigrette
  Asparagus    Salad    Lemon  
Last updated 6/12/2012 12:51:32 AM. Recipe ID 13147. Report a problem with this recipe.
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      Title: Fresh asparagus salad with lemon dijon vinaigrette
 Categories: Salads
      Yield: 2 Servings
 
    1/2 lb Asparagus, tough ends
           -removed
      1 md Lemon (for both juice and
           -peel)
    1/4 c  Olive oil
      2 tb Corn or canola oil
    1/8 ts Salt
    1/4 ts Pepper
  1 1/2 ts Dijon mustard
      1 sl Bacon, cooked until crisp
           -and crumbled coarsely
      4    Dry-cured black olives,
           -pitted
           Freshly ground pepper
 
  Bring a large pot of water to a boil and blanch the asparagus (cook
  until tender but still bright green, 4-5 minutes). Remove with tongs
  and immediately plunge into ice-cold water to stop the cooking and
  preserve the color. Drain completely and arrange the asparagus on two
  salad plates.
  
  Remove half the lemon peel and cut into extremely thin strips. Boil
  for 1-2 minutes; drain. Squeeze 3 tablespoons juice from the lemon.
  Put the juice and boiled peel in a jar. Add the oils, salt, pepper
  and Dijon mustard. Shake vigorously to combine. (This makes 3/4 cup
  dressing. Refrigerate the unused portion for future salads.)
  
  At serving time, spoon some vinaigrette over the asparagus. (Never let
  asparagus sit in vinegar- or lemon based dressings; it turns an ugly
  olive drab.) Sprinkle the crumbled bacon and pitted olives over the
  top, along with a grind of pepper.
  
  Salad (undressed) per serving: 58 calories, 4 grams protein, 6 grams
  cabohydrates, 2 grams fiber, 3 grams fat (0.7 grams saturated), 134
  milligrams sodium.
  
  Vinaigrette dressing per tablespoon: 74 calories, 0 grams protein, 0.5
  grams carbohydrates, 0 grams fiber, 8 grams fat (1 gram saturated), 36
  milligrams sodium.
 




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Recipe ID 13147 (Apr 03, 2005)

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