Mushroom and Asparagus Salad
This refreshing salad combines earthy mushrooms and crisp asparagus with a tangy vinaigrette.
Ingredients - Serves 4
- Salt and pepper - To taste
- Honey - 1 teaspoon
- Dijon mustard - 1 tablespoon
- Olive oil - 2 tablespoons
- Lemon juice - 2 tablespoons
- Fresh parsley - 1/4 cup, chopped
- Cherry tomatoes - 1 cup, halved
- Red onion - 1/4 cup, thinly sliced
- Mushrooms - 8 ounces, sliced
- Asparagus - 1 bunch, trimmed and cut into 2-inch pieces
Let's Get Started
- Bring a pot of salted water to a boil. Add the asparagus and cook for 2 minutes, then drain and rinse with cold water.
- In a large bowl, combine the cooked asparagus, mushrooms, red onion, cherry tomatoes, and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Serve chilled and enjoy!
Dietary Info
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 150
- Fat: 8g
- Carbs: 12g
- Protein: 6g
- Sodium: 200mg
- Sugar: 4g
