Penn Herb Wellness Guide
Green Bean Asparagus Salad
Angie McGowan
Roast the tomatoes until they burst!
Ingredients
- 1 lb fresh green beans
- 1 lb fresh asparagus
- 2 Tbs olive oil (plus more as needed)
- 1 dash kosher salt, or to taste
- 1/2 red onion, chopped
- 1/4 cup chopped fresh parsley
- 2 cups cherry tomatoes, sliced in half
- 1 lemon, juiced
- 1 dash pepper, or to taste
Directions
- Preheat oven to 400F.
- Prepare green beans by washing and snapping off ends. Cut into bite-size pieces.
- Prepare asparagus by washing and snapping off the woody ends. Cut into bite-size pieces as well.
- Put green beans in a roasting pan and drizzle with olive oil and sprinkle with kosher salt.
- Roast green beans until tender, about 20 minutes. The asparagus will take less time, so add them about 10 minutes into the roasting time of the green beans.
- Put all vegetables in a large bowl and add the lemon juice, pepper, and more olive oil to taste.
Nutrition Facts
Calories 143
Calories from Fat 64 (45%)
(11%)Total Fat 7g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(0%)Cholesterol 0mg
(1%)Sodium 25mg
(19%)Potassium 674mg
Total Carbohydrate 19g
(30%)Dietary Fiber 7g
Sugars 4g
Sugar Alcohols 0g
(11%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.