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Add a photoRaciónes: 10
Ingredientes
- 1 1/2 lb Asparagus
- 1 x Yellow Bell Pepper, cut in thin strips
- 8 ounce Corn, Canned, liquid removed
- 12 ounce Artichoke Hearts, liquid removed & halved
- 1/4 c. Tomatoes, diced
- 1/4 c. Black Olives, sliced
- 1/2 c. Extra virgin olive oil
- 1 1/4 Tbsp. Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1 dsh Salt
- 1 dsh Pepper
- 1/4 tsp Paprika
- 1 dsh Tabasco Sauce
Direcciones
- Heat sufficient water to cover asparagus and then add in asparagus. Reduce heat to medium and simmer 2 1/2 min. Drain and rinse under coll water. Pat dry.
- Cut into 1 1/2" pcs.
- Mix oil, wine vinegar, mustard, salt, pepper, paprika and Tabasco in a jar with a lid and shake it to mix.
- Put all vegetables together in a bowl and pour dressing over. Toss gently.
- Cover and chill. Can make 1 day in advance.
- NOTES : Use fresh asparagus or possibly green beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 10 servings | |
| Calories 177 | |
| Calories from Fat 147 | 83% |
| Total Fat 16.54g | 21% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 154mg | 4% |
| Total Carbs 7.49g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.6g | 1% |
| Protein 1.85g | 3% |
