Name: Asparagus Salad with Tangy Fig Dressing
Yield: 4
Ingredients: 1/2 cup Dr. Fuhrman's Black Fig Vinegar; 3 tablespoons water; 1 tablespoon Dijon mustard; 1 tablespoon raw almond butter; 1 tablespoon low sodium ketchup; 1 tablespoon chopped fresh marjoram or 1 teaspoon dried; 1 teaspoon minced garlic; 1 tablespoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste; 2 pounds asparagus, cut on diagonal into 2-inch pieces; 1 small red pepper, very thinly sliced; 1 1/2 cups cooked white beans or 1 (15 ounce) can low sodium or no-salt-added, drained; 10 cups mixed salad greens such as baby greens, mache and watercress; 4 fresh figs, halved or unsulfured dried figs, sliced; 1/4 cup pecans, lightly toasted and chopped

Serves

Ingredients

For the Dressing:

1/2 cup Dr. Fuhrman's Black Fig Vinegar

3 tablespoons water

1 tablespoon Dijon mustard

1 tablespoon raw almond butter

1 tablespoon low sodium ketchup

1 tablespoon chopped fresh marjoram or 1 teaspoon dried

1 teaspoon minced garlic

For the Salad:

1 tablespoon Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste

2 pounds asparagus, cut on diagonal into 2-inch pieces

1 small red pepper, very thinly sliced

1 1/2 cups cooked white beans or 1 (15 ounce) can low sodium or no-salt-added, drained

10 cups mixed salad greens such as baby greens, mache and watercress

4 fresh figs, halved or unsulfured dried figs, sliced

1/4 cup pecans, lightly toasted and chopped

Instructions

Boil vinegar in a heavy small saucepan over medium heat until reduced by half (about 3 minutes). Pour vinegar into a bowl and whisk in water, mustard, almond butter, ketchup, marjoram and garlic.

Heat 2-3 tablespoons water in a large saute pan, stir in MatoZest, then asparagus and peppers. Water saute over high heat for 3 minutes, then cover and steam for an additional minute.

Add asparagus mixture and beans to dressing and toss gently to blend.

Serve on a bed of mixed greens. Top with figs and chopped pecans.

Nutrition Facts

Calories 248, Protein 12 g, Carbohydrates 38 g, Total Fat 8.5 g, Saturated Fat 0.8 g, Cholesterol 0 mg, Sodium 142 mg, Fiber 9.3 g, Beta-Carotene 2587 ug, Vitamin C 69 mg, Calcium 233 mg, Iron 7.6 mg, Folate 202 ug, Magnesium 117 mg, Zinc 2.3 mg, Selenium 8.3 ug

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Asparagus Salad with Tangy Fig Dressing