Blue spring salad

This is the Blue spring salad recipe.

  • Prep: 20 min
  • Cooking: 10 min
Yields 4 - 6 servings
DFC

Ingredients

  • 1/2 baguette sliced
  • 2 tbsp (30 mL) butter melted
  • 2 cloves garlic chopped
  • 2 tbsp (30 mL) fresh parsley chopped
  • 2 bunches of asparagus trimmed
  • 2 tbsp (30 mL) honey
  • 2 tbsp (30 mL) Dijon mustard
  • 1/4 cup (60 mL) 15% cream or 18% cream
  • Freshly ground pepper
  • 2 cups (500 mL) radishes thinly sliced
  • 2/3 cup (160 mL) Canadian Blue crumbled

Preparation

Preheat oven to 425oF (220oC).

Lay baguette slices on a baking sheet covered with parchment paper.

Mix butter with garlic and parsley and brush onto baguette slices.

Cook in oven for about 5 minutes or until bread is golden and crispy.

Cook asparagus 2 minutes in a saucepan filled with salted boiling water. Rinse under cold water to stop cooking and drain.

In a bowl, mix honey, mustard and cream. Pepper generously and add radishes.

Place a few baguette slices on a plate, cover with asparagus, add radish mixture and top with Blue. Serve at once, before croutons get soggy.

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Nutrition

Nutritional Information

per serving
Energy: 247 Calories
Protein: 11 g
Carbohydrate: 31 g
Fat: 10 g
Fibre: 4.7 g
Sodium: 437 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 156 mg
Folate: 63 %
Iron: 33 %
Selenium: 32 %
Thiamin: 29 %