Greek Asparagus Salad

1. Wash and trim asparagus,disgarding the tough ends.

2. Cut each spear into 3 pieces.

3. Bring a large pot of water to a boil and cook asparagus about 2 minutes.

4. Drain and rince in cool water to stop the cooking.

5. Combine the asparagus, pepper strips, artichokes, parsley and Feta in a large bowl.

6. Mix all of the dressing ingredients together and whisk to blend.

7. Pour over asparagus mixture & toss.

8. Chill several hours.

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Nutrient	Quantity
Total fats	141.3554 g
Protein	42.3761 g
Carbohydrates	48.1948 g
Energy	1562.3502 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.3166 g
Water	1005.1571 g
Aspartic acid	5.8652 g
Calcium, Ca	1005.3116 mg
Lutein + zeaxanthin	8116.1818 g
Fiber, total dietary	20.1781 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	5594.4218 g
Niacin	10.7943 mg
Vitamin A, RAE	658.5306 g
Arginine	1.5671 g
Riboflavin	2.5814 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0041 g
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	5.8199 g
Sodium, Na	1415.4992 mg
Fatty acids, total saturated 16:1 undifferentiated	1.9353 g
Total lipid (fat)	141.3554 g
Manganese, Mn	1.5428 mg
Fructose	10.3574 g
Proline	2.775 g
Fatty acids, total saturated 16:0	20.3133 g
Fatty acids, total saturated 8:0	0.819 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0055 g
Sucrose	2.2832 g
Choline, total	174.7469 mg
Sugars, total	26.1827 g
Serine	2.7559 g
Fatty acids, total saturated 10:0	2.9747 g
Fatty acids, total saturated 18:0	4.3547 g
Vitamin B-6	1.5095 mg
Selenium, Se	43.4411 g
Ash	13.857 g
Vitamin D	24 IU
Fatty acids, total saturated 18:1 undifferentiated	83.0209 g
Pantothenic acid	4.1161 mg
Phenylalanine	1.7364 g
Copper, Cu	1.8174 mg
Betaine	5.5511 mg
Thiamin	1.5651 mg
Retinol	187.5 g
Methionine	0.8458 g
Iron, Fe	22.9665 mg
Carbohydrate, by difference	48.1948 g
Phosphorus, P	1000.3106 mg
Folate, total	574.4866 g
Tocopherol, gamma	1.8719 mg
Fatty acids, total saturated 4:0	1.1625 g
Alanine	2.0603 g
Cholesterol	133.5 mg
Valine	2.6924 g
Fatty acids, total saturated 18:2 undifferentiated	11.4349 g
Glycine	1.0327 g
Carotene, alpha	81.6467 g
Glucose (dextrose)	7.152 g
Fatty acids, total saturated 14:0	4.1448 g
Zinc, Zn	9.5712 mg
Isoleucine	1.9203 g
Fatty acids, total saturated 12:0	1.739 g
Fatty acids, total polyunsaturated	12.7517 g
Fatty acids, total saturated 14:1	0.0009 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	3.3149 g
Vitamin A, IU	10021.2698 IU
Folate, DFE	574.4866 g
Tryptophan	0.5584 g
Vitamin C, total ascorbic acid	108.4076 mg
Phytosterols	457.9046 mg
Fatty acids, total polyunsaturated 18:1 c	0.0018 g
Fatty acids, total saturated 20:0	0.4471 g
Fatty acids, total saturated 6:0	0.8595 g
Tyrosine	1.4983 g
Vitamin B-12	2.535 g
Vitamin K (phylloquinone)	937.1053 g
Fatty acids, total saturated	37.7524 g
Histidine	1.0583 g
Fatty acids, total monounsaturated	85.8236 g
Threonine	1.7541 g
Folate, food	574.4866 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin D (D2 + D3)	0.6 g
Cryptoxanthin, beta	1.83 g
Vitamin D3 (cholecalciferol)	0.6 g
Vitamin E (alpha-tocopherol)	26.3128 mg
Magnesium, Mg	174.523 mg
Lysine	2.8263 g
Potassium, K	2151.7899 mg
Cystine	0.4099 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	3 tablespoons	10.065	3.1568	0.1098
Olive oil	0.5 cup	954.72	0	108
Asparagus	2	181.4372	35.1988	1.0886
Feta cheese	1 cup	396	6.135	31.92
Balsamic vinegar	2 teaspoons	9.328	1.8052	0
Parsley	0.5 cup	10.8	1.899	0.237
red pepper	1 jar	0	0	0
salt pepper	0	0	0	0
dijon mustard	1 tablespoon	0	0	0
artichoke heart	1 can	0	0	0