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Broiled Asparagus Salad Bowl

Yields4 ServingsPrep Time15 minsCook Time6 minsTotal Time21 mins

Broiled Asparagus Salad Bowl

 4 large eggs
 1 ½ lbs asparagus, trimmed and cut crosswise into 2-inch pieces
 1 tbsp olive oil
 5 oz spring mix
 1 cup frozen sweet peas, thawed
 ⅓ cup creamy honey mustard vinaigrette
 ½ cup crumbled reduced fat feta cheese
 ½ cup drained and coarsely chopped sun-dried tomatoes in oil
 ½ cup unsalted toasted sliced almonds
1

Heat large covered sauce pot of water to a boil over high heat.
Carefully lower eggs into water with large spoon; cook 6 minutes.
Transfer eggs to bowl filled with ice and cold water; let stand 1 minute or until cool enough to handle. Peel eggs; cut lengthwise in half.

2

Place oven rack about 5 inches from broiler; preheat broiler to high. In medium bowl, toss asparagus and oil; spread in single layer on rimmed baking pan. Broil asparagus 6 minutes or until lightly charred.

3

In large bowl, toss spring mix, peas and vinaigrette; divide into
4 bowls. Top salads with cheese, tomatoes, almonds, eggs and
asparagus. Makes about 8 cups.

Nutrition Facts

0 servings

Serving size

2 Cups

Amount per serving
Calories314
% Daily Value *
Total Fat 19g25%

Saturated Fat 4g20%
Cholesterol 195mg65%
Sodium 403mg18%
Total Carbohydrate 21g8%

Dietary Fiber 6g22%
Total Sugars 11g
Protein 17g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.