Directions:
- In a large saucepan, bring 5 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
- In a large bowl, combine mushrooms, artichokes, broccoli, cheese, cauliflower, red pepper, olives, pepperoncini and cooked asparagus.
- In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving. Yield: 16 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.69 Kcal (677 kJ) | ||
| Calories from fat | 89.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 15% | |
|---|---|---|---|
| Cholesterol | 3.19mg | 1% | |
| Sodium | 508.78mg | 21% | |
| Potassium | 344.03mg | 7% | |
| Total Carbs | 10.65g | 4% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 9.08g | 18% | |
| Vitamin C | 30.4mg | 51% | |
| Iron | 1.8mg | 10% | |
| Calcium | 240.2mg | 24% | |
| Amount Per 100 g | |||
| Calories | 78.39 Kcal (328 kJ) | ||
| Calories from fat | 43.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 15% | |
|---|---|---|---|
| Cholesterol | 1.55mg | 1% | |
| Sodium | 246.65mg | 21% | |
| Potassium | 166.78mg | 7% | |
| Total Carbs | 5.16g | 4% | |
| Sugars | 1.94g | 16% | |
| Dietary Fiber | 1.91g | 16% | |
| Protein | 4.4g | 18% | |
| Vitamin C | 14.7mg | 51% | |
| Iron | 0.9mg | 10% | |
| Calcium | 116.4mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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