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Asparagus, Potato, and Papaya Salad with Green Onion Dressing





Yields
Makes 4 main-dish servings

Christine Datian and Bill Hodson, her business associate, created this lavish salad as the main course for lunch or dinner.

Asparagus, Potato, and Papaya Salad with Green Onion Dressing




James Carrier
 1 pound asparagus, rinsed
 1 pound thin-skinned red potatoes (about 1 1/2 in. wide), scrubbed
 1 firm-ripe papaya (about 1 lb.), peeled and seeded
 4 cups salad mix (about 4 oz.), rinsed and crisped
 1/2 cup calamata olives, pitted
  Green onion dressing
  Salt
Step 1
1

Snap off and discard tough asparagus ends. In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook until barely tender when pierced, 3 to 5 minutes. With tongs, lift out asparagus and immerse in ice water. When cool, about 3 minutes, lift out and drain.

Step 2
2

Meanwhile, add potatoes to boiling water. Cover and simmer over medium heat until they are just tender when pierced in thickest part, 20 to 30 minutes. Drain potatoes and immerse in ice water. When cool, about 10 minutes, drain and cut into halves. Cut papaya lengthwise into 1/4-inch-thick slices.

Step 3
3

Line a platter with salad mix. Arrange asparagus, potatoes, papaya, and olives on greens. Add dressing and salt to taste to individual portions.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories296
% Daily Value *
Total Fat 12g16%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 807mg36%
Total Carbohydrate 46g17%

Dietary Fiber 5.4g20%
Protein 6.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.