Asparagus & Yukon Gold Salad
Yukon Gold potatoes have a buttery color and a dense, satisfying texture. If they are not available, use red-skinned potatoes instead.
  • 1/2 cup carrot juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 1-1/2 pounds asparagus, cut on the diagonal into 1-inch lengths
  • 3/4 pound mushrooms, thinly sliced

1. In a large bowl, whisk together the carrot juice, vinegar, mustard, oil, tarragon, salt, and pepper.

2. In a vegetable steamer, cook the potatoes until tender, about 7 minutes. Transfer the potatoes to the bowl with the dressing. Add the mushrooms and toss to coat with the dressing. Let stand until most of the liquid has been absorbed, about 20 minutes.

3. Meanwhile, add the asparagus to the steamer and cook until crisp-tender, about 3 minutes. Let the asparagus cool to room temperature before adding to the salad bowl.

4. Add the asparagus and toss well to combine. Serve at room temperature or chilled.

Nutritional Information
Per serving: 137 calories, 4.4g total fat (.6g saturated), 0mg cholesterol, 7g dietary fiber (.7g soluble), 20g carbohydrate, 8g protein, 447mg sodium.
Good source of: beta carotene, fiber, folate, magnesium, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, vitamin D, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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