Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
402
Calories
8g
Protein
16g
Fat
66g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Raspberry | 1 cup (123g) | 64 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 cup California strawberries, stemmed
- 1/2 cup orange juice
- 2 tbsp. raspberry vinegar
- 2 tbsp. extra virgin olive oil
- 4 tsp. honey
- 1/4 tsp. salt
- 8 cups trimmed spinach leaves
- 1 lb. asparagus spears, blanched and drained
- 4 tbsp. toasted slivered almonds
- =
Directions
1
To make dressing: Combine strawberries, juice, vinegar, oil, honey and salt in container of electric blender or food processor. Pulse on and off, dressing should be slightly chunky. Cover and refrigerate. For each serving, measure 2 cups spinach onto each of four plates. Top each with one-fourth of the asparagus and drizzle with about 1/3 cup dressing. Sprinkle with 1 tbsp. almonds. Yields: 4 servings
Recipe sourced from
fandom