BroiledAsparagusSaladBowl.jpg
BroiledAsparagusSaladBowl.jpg
Broiled Asparagus Salad Bowl
Logo
Recipe - Dearborn Market
BroiledAsparagusSaladBowl.jpg
Broiled Asparagus Salad Bowl
0
Servings4
Cook Time6 Minutes
svg/info/recipe-calories Created with Sketch. Calories314
Ingredients
4 large eggs
1 1/2 lbs pounds asparagus, trimmed and cut crosswise into 2-inch pieces
1 tbs olive oil
5 oz spring mix
1 cup frozen sweet peas, thawed
1/3 cup creamy honey mustard vinaigrette
1/2 cup crumbled reduced fat feta cheese
1/2 cup drained and coarsely chopped sun-dried tomatoes in oil
1/2 cup unsalted toasted sliced almonds
1 cup garbanzo beans
Directions
  1. Heat large covered saucepot of water to a boil over high heat. Carefully lower eggs into water with large spoon; cook 6 minutes. Transfer eggs to bowl filled with ice and cold water; let stand 1 minute or until cool enough to handle. Peel eggs; cut lengthwise in half.

  2. Place oven rack about 5 inches from broiler; preheat broiler to high. In medium bowl, toss asparagus and oil; spread in single layer on rimmed baking pan. Broil asparagus 6 minutes or until lightly charred.

  3. In large bowl, toss spring mix, peas and vinaigrette; divide into 4 bowls. Top salads with cheese, tomatoes, almonds, eggs and asparagus. Makes about 8 cups.

Chef Tip: Salad bowls can be customized by replacing peas with Wholesome Pantry™ Organic Garbanzo Beans or roasted red peppers, honey mustard vinaigrette with lemon or lite balsamic vinaigrette, feta cheese with shaved Parmesan or part-skim ricotta cheese, almonds with pistachios or hazelnuts and/or sun-dried tomatoes with cherry tomatoes.

Dietitian Tip: The great thing about recipes such as these is the customization, like our chef describes! No ingredient is set in stone, and your creativity can transform this dish into several different versions.

Nutritional Information
Calories: 314
Fat: 19g
Saturated Fat: 4g
Cholesterol: 195mg
Sodium: 404mg
Carbohydrates: 21g
Fiber: 6g
Sugars: 8g
Protein: 17g
0 minutes
Prep Time
6 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
314
Calories

Shop Ingredients

Makes 4 servings
4 large eggs
an image
Eggland's Best Large White Eggs, 12 Each
$3.19$0.27 each
1 1/2 lbs pounds asparagus, trimmed and cut crosswise into 2-inch pieces
an image
Asparagus Bundle, 1 Pound
$2.99 avg/ea$2.99/lb
1 tbs olive oil
an image
Cento Olive Oil, 34 Fluid ounce
$11.99$0.35/fl oz
5 oz spring mix
an image
Fresh Attitude Spring Mix, 5 Ounce
$2.99$0.60/oz
1 cup frozen sweet peas, thawed
an image
Birds Eye Steamfresh - Sweet Peas, 10 Ounce
$2.99$0.30/oz
1/3 cup creamy honey mustard vinaigrette
an image
Bolthouse Farms® Yogurt Dressing - Vinaigrette Creamy Honey Mustard, 14 Fluid ounce
$3.99$0.28/fl oz
1/2 cup crumbled reduced fat feta cheese
an image
Dodoni Feta Cheese, 7 Ounce
$6.99$1.00/oz
1/2 cup drained and coarsely chopped sun-dried tomatoes in oil
an image
Bellino Sun Dried Tomatoes In Olive Oil, 7.5 Ounce
$5.29$0.71/oz
1/2 cup unsalted toasted sliced almonds
an image
Blue Diamond Almond Breeze Original Almond Milk, 32 Fluid ounce
$2.49$0.08/fl oz
1 cup garbanzo beans
an image
Wholesome Pantry Organic Garbanzo Beans, 15.5 Ounce
$1.29$0.08/oz

Nutritional Information

Calories: 314
Fat: 19g
Saturated Fat: 4g
Cholesterol: 195mg
Sodium: 404mg
Carbohydrates: 21g
Fiber: 6g
Sugars: 8g
Protein: 17g

Directions

  1. Heat large covered saucepot of water to a boil over high heat. Carefully lower eggs into water with large spoon; cook 6 minutes. Transfer eggs to bowl filled with ice and cold water; let stand 1 minute or until cool enough to handle. Peel eggs; cut lengthwise in half.

  2. Place oven rack about 5 inches from broiler; preheat broiler to high. In medium bowl, toss asparagus and oil; spread in single layer on rimmed baking pan. Broil asparagus 6 minutes or until lightly charred.

  3. In large bowl, toss spring mix, peas and vinaigrette; divide into 4 bowls. Top salads with cheese, tomatoes, almonds, eggs and asparagus. Makes about 8 cups.

Chef Tip: Salad bowls can be customized by replacing peas with Wholesome Pantry™ Organic Garbanzo Beans or roasted red peppers, honey mustard vinaigrette with lemon or lite balsamic vinaigrette, feta cheese with shaved Parmesan or part-skim ricotta cheese, almonds with pistachios or hazelnuts and/or sun-dried tomatoes with cherry tomatoes.

Dietitian Tip: The great thing about recipes such as these is the customization, like our chef describes! No ingredient is set in stone, and your creativity can transform this dish into several different versions.