Serves 4 / Also called lamb’s lettuce or corn salad, these beautiful, rosette-shaped, delicate greens often come in convenient bags or plastic shells. This salad is great served with a whole-grain or seeded baguette.
2 cups broccoli (about 5 ounces)
1 cup asparagus spears (about 5 ounces), chopped in half
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Sea salt and pepper, to taste
1/4 cup extra-virgin olive oil, plus 1 tablespoon
1/4 medium red onion, thinly sliced
4 cups romaine lettuce, chopped (about 4 ounces)
4 cups mâche (2–3 ounces)
2 ounces goat cheese, cut into 4 rounds
1. Steam broccoli and asparagus over a small amount of boiling water until al dente. Be careful not to overcook.
2. In a small bowl, whisk together vinegar, mustard, garlic, salt, and pepper. Whisk in 1/4 cup olive oil until emulsified.
3. Add remaining tablespoon olive oil to a wok or skillet over medium heat. Add red onion and stir until onion starts to become translucent, about 3 minutes. Add romaine lettuce and mâche and stir-fry, tossing constantly, only about 1 more minute. Lettuces will partly wilt.
4. In a large bowl, combine lettuces, onion, broccoli, and asparagus. Add about 1/4 cup of the dressing and toss until coated. Divide salad mixture among 4 plates and top each serving with a slice of goat cheese.
| Nutrition Facts Per Serving: |
| Calories: 204 calories |
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| % fat calories: 76 |
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| Fat: 18g |
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| Saturated Fat: 5g |
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| Cholesterol: 1mg |
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| Protein: 6g |
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| Carbohydrate: 7g |
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| Fiber: 3g |
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| Sodium: 102mg |
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FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.
