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Asparagus and Cucumber Salad

  • Servings:

    Serves 10 to 12 as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    5 minutes

Ingredients

1 lb. asparagus, ends trimmed, stalks cut into 1 1/2" pieces
1 1/2 tsp. salt
2 English cucumbers, sliced into 1/4"-thick rounds
3 Tbsp. white wine vinegar
2 tsp. honey mustard
2 Tbsp. minced fresh dill
1/3 cup olive oil
Asparagus and Cucumber Salad

Directions

1. Fill a large saucepan with 3" water and bring to a boil. Add asparagus and 1 teaspoon salt and cook until asparagus is just tender, 2 to 3 minutes. Drain and rinse under cold water until cool.
2. Combine asparagus and cucumber slices in a large bowl. In a small bowl, whisk together vinegar, honey mustard, 1 tablespoon dill, remaining 1/2 teaspoon salt, and oil. Pour mixture over vegetables and toss to combine. Transfer to a platter, sprinkle with remaining 1 tablespoon dill, and serve immediately.
Source: Hannaford fresh Magazine, May - June 2017

Nutrition

Nutritional Facts
Servings Serves 10 to 12
Base Nutrients
Calories 60 kcal (3%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 250 mg (10%)
Total Carbohydrates 3 g (1%)
Dietary Fiber 1 g (4%)
Protein 1 g (2%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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