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Spring Salad

Salad.Dominion's picture
  Endive head 1 , torn into pieces (Curly)
  Radicchio 1 , separated into leaves
  Asparagus spears 12 , trimmed and cut into 3cm lengths (Tender Young Variety)
  Artichoke hearts 12 , halved
  Carrots 4 , cut into thin strips
  Hard boiled eggs 3 , sliced
  Olive oil 125 Milliliter
  Vinegar 50 Milliliter
  Drained capers 2 Tablespoon

Arrange endive and radicchio leaves on a large platter.
Blanch asparagus in boiling water for 1 minute; refresh under cold water and drain thoroughly.
Arrange asparagus, artichoke halves, carrots and hard boiled eggs on the lettuce Whisk oil and vinegar in a bowl, stir in capers and add to salad.
Toss well.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3542 Calories from Fat 1333

% Daily Value*

Total Fat 151 g232.1%

Saturated Fat 24.6 g123.2%

Trans Fat 0 g

Cholesterol 725.1 mg241.7%

Sodium 5144 mg214.3%

Total Carbohydrates 480 g159.9%

Dietary Fiber 244.6 g978.5%

Sugars 58.3 g

Protein 168 g335.7%

Vitamin A 1099.8% Vitamin C 887.5%

Calcium 243.3% Iron 350.7%

*Based on a 2000 Calorie diet

Spring Salad Recipe