Asparagus Salad with Lemon-Garlic Dressing

Asparagus Salad with Lemon Garlic Dressing
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Asparagus Salad with Lemon-Garlic Dressing

This creamy asparagus salad is a tasty addition to any meal.

For information on women and heart disease, visit Go Red for Women(link opens in new window). (Link opens in a new window)

Nutrition Facts

Asparagus Salad with Lemon-Garlic Dressing

CaloriesCalories

34 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

3g Per Serving
×
Calories 34
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 1 mg
Sodium 10 mg
Total Carbohydrate 7 g
Dietary Fiber 3 g
Sugars 3 g
Protein 3 g

Dietary Exchanges
1 1/2 vegetable

Ingredients

Servings  4  

  • 2 Tbsp fat-free sour cream
  • 1 Tbsp low-fat buttermilk OR
  • 1 Tbsp fat-free milk
  • 1 tsp grated lemon zest
  • 1 medium garlic clove (minced)
  • 24 medium asparagus spears (trimmed)
  • poppy seeds (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time.
  2. In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rinse with cold water and drain well. If desired, cut on the diagonal into bite-size pieces. Transfer to a serving bowl.
  3. Add the dressing, tossing gently to coat. Lightly sprinkle with poppy seeds.

Tip: Serving size 6 asparagus spears

 

This creamy asparagus salad is a tasty addition to any meal.

For information on women and heart disease, visit Go Red for Women(link opens in new window). (Link opens in a new window)

Nutrition Facts

Asparagus Salad with Lemon-Garlic Dressing

CaloriesCalories

34 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

3g Per Serving
×
Calories 34
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 1 mg
Sodium 10 mg
Total Carbohydrate 7 g
Dietary Fiber 3 g
Sugars 3 g
Protein 3 g

Dietary Exchanges
1 1/2 vegetable

Ingredients

Servings  4  

  • 2 Tbsp fat-free sour cream
  • 1 Tbsp low-fat buttermilk OR
  • 1 Tbsp fat-free milk
  • 1 tsp grated lemon zest
  • 1 medium garlic clove (minced)
  • 24 medium asparagus spears (trimmed)
  • poppy seeds (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time.
  2. In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rinse with cold water and drain well. If desired, cut on the diagonal into bite-size pieces. Transfer to a serving bowl.
  3. Add the dressing, tossing gently to coat. Lightly sprinkle with poppy seeds.

Tip: Serving size 6 asparagus spears