Recipe Details
Ingredients
-
½cuprice vinegar
-
1tablespoonwhite sugar
-
1teaspoonsea salt
-
½teaspoonsesame oil
-
2tablespoonsolive oil
-
¾poundasparagus – cut into 1-inch pieces, cooked and drained
-
1(4 ounce) containercrumbled feta
-
1largetomato, diced
-
1green onion, diced
-
2tablespoonschopped cilantro
Cooking Directions
-
Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories143 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 4g |
21% |
| Cholesterol 20mg |
7% |
| Sodium 609mg |
26% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 2g |
7% |
| Total Sugars 6g |
|
| Protein 5g |
10% |
| Vitamin C 9mg |
10% |
| Calcium 135mg |
10% |
| Iron 6mg |
33% |
| Potassium 255mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
