Asparagus Salad from Fitness Magazine
Adding asparagus and egg to a bed of leafy greens or spinach, gives this salad a twist you won’t get with iceberg lettuce.
- 8 asparagus spears
- 2 teaspoons olive oil
- 1 garlic clove
- 2 cups mixed greens
- 1 hard boiled egg
- 1 tablespoon balsamic vinegar
Cut 8 asparagus spears into 2-inch pieces; saute with 2 teaspoons olive oil and 1 minced garlic clove. Top 2 cups greens with cooked asparagus, 1 chopped hard-boiled egg, 1 tablespoon vinegar and salt and pepper to taste.
Calories: 209; Total Fat (g): 15; Saturated Fat (g): 3: Sodium (mg): 108; Carbohydrate (g): 10; Fiber (g): 5; Protein (g): 11
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