Asparagus-Cheese-Potato Salad

Enjoy this cheesy salad that’s made using asparagus and potatoes - perfect for a meatless dinner.

  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 9
  • servings 4

Ingredients

Dressing

1/3
cup reduced-calorie mayonnaise
2
tablespoons milk
1
tablespoon Dijon mustard
1/2
teaspoon dried dill weed
1/4
teaspoon garlic powder

Salad

12
new red potatoes, cut into 1/4-inch-thick slices (5 cups)
1/2
lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1/4
cup chopped red onion
4
oz. colby-Monterey Jack cheese blend, cut into 1/2- inch cubes
  • 1 In small bowl, combine all dressing ingredients; blend well. Set aside.
  • 2 In large saucepan, bring 1 1/2 cups water to a boil. Add potatoes; return to a boil. Reduce heat; cover and cook 10 minutes. Add asparagus; cook 4 to 6 minutes or until potatoes and asparagus are crisp-tender. Drain; rinse with cold water to cool.
  • 3 In large bowl, combine cooked potatoes, asparagus, onion and cheese. Add dressing; stir gently to coat. Cover; refrigerate at least 1 hour to blend flavors.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    500
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    75g
    75%
    (Dietary Fiber
    8g
    8%
      Sugars
    5g
    5%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    50%;
    Calcium
    25%;
    Iron
    25%;
    Exchanges:
    4 1/2 Starch; 4 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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