Asparagus Artichoke Salad

Zone Asparagus Artichoke Salad

Thick asparagus is easier to roast for this satisfying vegetable salad.

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Yield4
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 3 slices Red onion
  • 3 tbsps Fresh squeezed lemon juice
  • 1 1/4 pounds Asparagus
  • Salt and pepper - to taste
  • 2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 tsp Garlic powder
  • 1 pint Cherry tomatoes - halved
  • 1 (15-oz) can Artichoke hearts canned - quartered, rinsed
Calories 126
Total Fat 3g
Carbohydrates 23g
Fiber 13g
Protein 7g

Instructions

  1. In a large bowl soak the sliced onions in lemon juice. Set aside.
  2. Preheat the oven to 400°F.
  3. Coat the asparagus spears with olive oil cooking spray and salt them well.
  4. Place in a single layer in a foil-lined roasting pan and cook for 8-10 minutes until lightly browned and fork tender.
  5. Remove the asparagus from the oven and cut into bite-sized pieces.
  6. Add the asparagus and all the remaining ingredients to the bowl with the onions and lemon juice. Mix to combine.
  7. Serve chilled or at room temperature.

Notes:

  • Thick asparagus is easier to roast.
  • Each serving has 3 grams of fat and 10 grams of carbohydrates. No protein.