Fresh Asparagus and Red Skin Potato Salad

Makes – 6 cups (1.5 L) to serve 6 -1 cup servings

10 new red skin potatoes, approx. 1 lb (500 g)

1 lb. (500 g) fresh local asparagus or one bunch

¼ cup (60 mL) fresh chives, diced

2 tbsp (30 mL) low fat mayo

2 tbsp (30 mL) fat free sour cream

2 tbsp (30 mL) white wine vinegar

Cracked pepper

1. Wash potatoes. Cook in boiling water till cooked, approx. 15-20 minutes.
   
2. Wash asparagus under cold running water. Snap off woody ends.
   
3. Place in a microwave safe dish add 1 tbsp (15 mL) water and cook on High for 3-4 minutes or until tender crisp. (Or steam till tender crisp) Drain. Add cold water and let asparagus cool down for 2 minutes. Drain well. Store covered in fridge.
4. When potatoes are cooked, drain and let cool. Cut in quarters. Cut asparagus into bite size pieces.
5. In a medium bowl whisk together mayo, sour cream and vinegar. Toss in potatoes, asparagus and chives. Toss till well coated. Sprinkle with cracked pepper if desired. Store in fridge until serving time.

GRILLED ASPARAGUS, SALMON AND POTATO SALAD
Serves- 4

I’m a big fan and supporter of Foodland Ontario. Here is a recipe fellow professional home economist Barb Holland created for them.

For more recipes and information on all things that grow in Ontario check out www.foodlandontario.ca .

12 oz (375 g) salmon fillet

Honey Tarragon Dressing, recipe follows

8 cups (2 L) mixed salad greens, mesclun

1 lb (500 g) fresh Ontario Asparagus, 1 bunch

8 to 12 small Ontario Potatoes, about 12 oz (375 g)

1 Ontario Greenhouse Yellow Pepper, quartered

Extra-virgin olive oil

Salt and pepper

1. Brush salmon with 1 tbsp (15 mL) dressing, set aside.
2. Wash and dry mixed greens; place in large salad bowl. Wash asparagus well; snap off ends. Scrub potatoes. Toss asparagus, potatoes and yellow pepper with a little olive oil; season with salt and pepper to taste.
3. Place salmon and vegetables on greased grill over medium to medium- high heat; grill until vegetables are tender and salmon is opaque 20 to 30 minutes, removing items when cooked.
4. Slice salmon, asparagus and pepper into bite-size pieces. Cut potatoes in half or quarters, depending on size.
5. Add to salad greens. Add small amount of dressing and toss well. Serve immediately.

Honey Tarragon Dressing:

2 tbsp (30 mL) white wine vinegar

1 tbsp (15 mL) Dijon mustard

1 tbsp (15 mL) liquid honey

1 tbsp (15 mL) fresh lemon juice

1 tsp (5 mL) dried tarragon leaves

1/4 tsp (1 mL) cracked pepper

1/3 cup (75 mL) extra-virgin olive or canola oil

1. In small bowl, whisk vinegar, mustard, honey and lemon juice. Add tarragon, salt and pepper. Slowly whisk in oil. Re-whisk just before serving. Store leftovers in sealed jar in refrigerator. Makes about 2/3 cup (150 mL).

Nutritional Information

1 serving:

PROTEIN: 23 grams
FAT: 15 grams
CARBOHYDRATE: 28 grams
CALORIES: 343
HIGH SOURCE OF FIBRE