Microwave Asparagus Salad


Fresh asparagus is cooked in the microwave then tossed with nuts and greens and drizzled with a tangy balsamic vinegar dressing.

4 servings


  • 24 medium stalks asparagus

  • 4 cups Italian-style salad greens with radicchio

  • 4 tablespoons chopped hazelnuts


  • 6 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • 2 tablespoons orange juice

  • 2 teaspoons Dijon mustard

  • 1 teaspoon low-sodium soy sauce

  • Freshly ground pepper, to taste


  1. Trim, peel and rinse asparagus (do not dry). Place spears flat, two or three deep, in a glass pie plate or similar dish. Cover tightly with microwavable plastic wrap and microwave on high 2 1/2 to 5 minutes, depending on wattage.

  2. Whisk together dressing ingredients, pour over asparagus and marinate in refrigerator until cool.

  3. Divide greens onto four salad plates; top each with six asparagus spears.

  4. Drizzle with equal amounts of dressing, and top with hazelnuts.


Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts (per serving)

156 Calories
12g Fat
12g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 156
% Daily Value *
Total Fat 12g 15%
Saturated Fat 1g 7%
Sodium 129mg 6%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 4g
Vitamin C 19mg 94%
Calcium 71mg 5%
Iron 3mg 19%
Potassium 457mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.