Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
424
Calories
14g
Protein
23g
Fat
48g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. asparagus
- Coarse salt and freshly ground pepper, to taste
- About 1/2 tsp. extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. olive oil
- 1 Tbs. Dijon mustard
- 3 to 4 Tbs. snipped fresh chives
- Freshly ground pepper, to taste
- 6 green onions, including about 2 inches of the
- green portions, chopped
- 7 to 8 cups mixed baby salad greens
- 2 cups cherry tomatoes, red or mixed red and
- yellow, stems removed
- 1/4 lb. herbed goat cheese (chèvre), cut into
- 6 slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes