Photo: Anna Pelzer
Farmers Market Salad
12 ingredients
5 min + 5 min
openrecipes
This loaded spring salad is one for the record books! Wild arugula and fresh peas give this salad a big pop! You could easily blanch the peas for a quick 60 seconds in boiling water if you want, but I love the crispness of raw, freshly shelled peas.
Estimated Nutrition (whole recipe, rough)
638
Calories
22g
Protein
46g
Fat
46g
Carbs
Counts 11 of 13 ingredients — the other 2 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 |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Peas | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Manchego | 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 tbsp dijon Mustard
- 1/8 cup red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 bunch asparagus, cut into 2 inch pieces
- 2 handfuls wild arugula
- 1 cup fresh peas
- 2 tbsp fresh mint leaves
- 1/3 cup cubed manchego cheese
- 1 avocado, removed from the skin and diced
- 1 14-oz can artichoke hearts, drained and quartered
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes