Directions:
- Remove woody ends from asparagus and cut into equal lengths.
- Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
- Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.19 Kcal (428 kJ) | ||
| Calories from fat | 36.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 6% | |
|---|---|---|---|
| Sodium | 42.56mg | 2% | |
| Potassium | 332.87mg | 7% | |
| Total Carbs | 11.74g | 4% | |
| Sugars | 4.85g | 19% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 31.3mg | 52% | |
| Vitamin A | 1mg | 33% | |
| Iron | 81.1mg | 451% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 55.48 Kcal (232 kJ) | ||
| Calories from fat | 19.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 6% | |
|---|---|---|---|
| Sodium | 23.1mg | 2% | |
| Potassium | 180.72mg | 7% | |
| Total Carbs | 6.37g | 4% | |
| Sugars | 2.63g | 19% | |
| Dietary Fiber | 2.37g | 17% | |
| Protein | 2.35g | 9% | |
| Vitamin C | 17mg | 52% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 44mg | 451% | |
| Calcium | 35.8mg | 7% | |
* 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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