Spring Layered Salad with Asparagus and Buttermilk Dressing

Spring Layered Salad with Asparagus and Buttermilk Dressing
16 Ingredients
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons white wine vinegar
  • Kosher salt
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup buttermilk
  • 1/2 cup grated Parmesan (about 2 ounces)
  • 3 tablespoons mayonnaise
  • 1 small clove garlic, finely grated
  • Freshly ground black pepper
  • 8 cups baby arugula (about 5 ounces)
  • 6 radishes, quartered
  • 1 cup broccoli or alfalfa sprouts
  • 2 cups freeze-dried snap peas or green beans
  • 4 hard-boiled eggs, cut into wedges
  • 1/2 cup roasted almonds, chopped
  • Special equipment: 1 straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids
Nutrition
362
18% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

40% 26

Saturated

29% 6

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 8

Carbs

5% 16

Carbs (net)

- 10

Fiber

23% 6

Sugars

- 7

Sugars, added

- 0

Protein

38% 19

Cholesterol

55% 164

Sodium

29% 702

Calcium

38% 376

Magnesium

25% 105

Potassium

14% 652

Iron

24% 4

Zinc

21% 2

Phosphorus

52% 364

Vitamin A

20% 184

Vitamin C

47% 42

Thiamin (B1)

20% 0

Riboflavin (B2)

52% 1

Niacin (B3)

11% 2

Vitamin B6

22% 0

Folate equivalent (total)

31% 123

Folate (food)

- 123

Folic acid

- 0

Vitamin B12

28% 1

Vitamin D

6% 1

Vitamin E

37% 6

Vitamin K

66% 79
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