Photo: Anna Pelzer
Asparagus, walnut & goat's cheese salad
8 ingredients
Serves 4
openrecipes
This salad can sit for a long time after dressing without going soggy, so it's perfect for making ahead
Estimated Nutrition (whole recipe, rough)
423
Calories
13g
Protein
26g
Fat
34g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Chicory | not in our table | 0 |
| Salad | 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
- 4 bunches of asparagus , trimmed
- 2 tbsp sherry vinegar
- 4 tbsp walnut oil
- 2 heads of red chicory , separated or 2 handfuls of salad leaves
- 300g yellow or red cherry tomatoes , halved
- 100g walnuts , toasted and roughly chopped
- 100g goat's cheese , crumbled
- a small bunch of chives , snipped into short lengths
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes