Broccoli and Asparagus Salad

Name: Broccoli and Asparagus Salad
Total time: 30 min
Yield: 4
Ingredients: 500 grams Broccoli; 500 grams green Asparagus; 100 grams Snow peas; 2 tomatoes; Chervil; 2 Tbsps toasted slivered almonds; 3 Tbsps Raspberry vinegar; 5 Tbsps vegetable oil; 2 shallots (finely diced); salt; coarsely crushed pink and green peppers

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

Calories:

218

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	218 kcal	(10 %)
Protein	9 g	(9 %)
Fat	15.7 g	(14 %)
Carbohydrates	10 g	(7 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the salad: 500 grams Broccoli; 500 grams green Asparagus; 100 grams Snow peas; 2 tomatoes; Chervil; 2 Tbsps toasted slivered almonds

For the sauce: 3 Tbsps Raspberry vinegar; 5 Tbsps vegetable oil; 2 shallots (finely diced); salt; coarsely crushed pink and green peppers

How healthy are the main ingredients?

Broccoli Snow pea tomato shallot salt

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Preparation steps

For the salad, trim broccoli, rinse and divide into florets. Rinse asparagus, trim and peel the lower end. Trim snow peas and rinse. Blanch vegetables in plenty of salted water for about 5 minutes. Immediately rinse with ice-cold water and drain well. Rinse the tomatoes, cut into quarters, remove the seeds and cut into small cubes.

For the sauce, mix raspberry vinegar and oil together, add shallots and season with salt and pepper. Arrange cooled vegetables on a platter, distribute tomatoes on top and drizzle with the sauce. Serve sprinkled with chervil and almonds.