Shaved Asparagus and Spinach Salad

Larger View

Shaved Asparagus and Spinach Salad

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

Thin asparagus shavings are tossed with dressing and served raw in this tasty side salad. Make sure your vegetable peeler is sharp for this recipe. A Swiss-style peeler makes this a snap.

Tags: Intermediate, 20 Mins, Salads, Vegetables, Eggs, Make Ahead, President's Choice Blue Menu
Serves: 4
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 15  minutes
Total: 35  minutes

Additional Information

Ingredients

4 PC Blue Menu Oméga-3 Eggs - Large
1 pkg (283 g) PC Fresh Asparagus
1/3 cup (75 mL) PC Blue Menu Lemon Poppy Seed Dressing
6 cups (1.5 L) loosely packed baby spinach
1-1/2 cups (375 mL) cherry tomatoes, halved
1/4 tsp (1 mL) freshly ground black pepper
1/3 cup (75 mL) Parmesan cheese shavings

Instructions

  1. In small saucepan, add eggs and cover with cold water. Bring to boil; remove from heat and cover. Let stand for 10 minutes. Drain; run eggs under cold water to cool. Once cool, peel under cold running water. Using an egg slicer or knife, cut eggs into thin rounds; set aside.
  2. Meanwhile, on a cutting board, lay asparagus flat. Using a vegetable peeler, shave asparagus spears from tip to end to make fine shavings. Transfer to bowl; toss together with dressing.
  3. Divide baby spinach among four dinner plates; top with asparagus shavings. Arrange egg slices and tomato halves on top. Sprinkle with pepper and Parmesan shavings.

Chef's Tips

Eggs can be hard-boiled and kept in fridge for up to 3 days.

Nutritional Information

Per serving:
190 calories
fat 9 g
sodium 350 mg
carbohydrate 13 g
fibre 4 g
protein 13 g
NO PILLARS
Source of Vitamin A
Source of Iron
Source of Calcium