Roasted Asparagus & potatoes salad
The combination of fresh and roasted tastes will surprise you, leaving you with a fine and aromatic aftertaste.
Servings: 4 people
Calories: 505kcal
Ingredients
- 1 lb baby potatoes
- 1 lb asparagus fresh
- 9 oz cherry tomatoes
- 1 medium red onion
- 1/2 cup green onion chopped
- 1/2 cup fresh dill chopped
For the dressing
- 10 tbsp olive oil
- 3 tbsp white vinegar
- 3 tbsp lemon juice
- 2 tbsp mayo
- 2 tbsp mustard
Instructions
- Wash the ingredients
- Boil the potatoes for 10 minutes in salty water
- Trim the asparagus into 2-3 inch pieces
- Use a baking tray to mix the asparagus with pre-boiled potatoes
- Drizzle with olive oil, season with salt and pepper
- Bake for 15 minutes at 220F
- In the meantime cut the cherry tomatoes in halves and finely chop the fresh green onion and dill
- Prepare the dressing; use a jar with a lid to gather the ingredients and shake it well
- When the asparagus and the potatoes are baked, combine all the ingredients in a large bowl, coat in the creamy dressing, and mix everything gently.
- Serve as soon as it is ready or second day
Nutrition
Calories: 505kcal | Carbohydrates: 32g | Protein: 7g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 151mg | Potassium: 988mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1761IU | Vitamin C: 57mg | Calcium: 82mg | Iron: 5mg