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Asparagus-Cheese-Potato Salad

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Pillsbury Kitchens
Updated Jan 17, 2011
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Enjoy this cheesy salad that’s made using asparagus and potatoes - perfect for a meatless dinner.

Asparagus-Cheese-Potato Salad

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Ingredients 9
  • Servings 4
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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

Instructions

  • Step 
    1
    In small bowl, combine all dressing ingredients; blend well. Set aside.
  • Step 
    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.
  • Step 
    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

500 Calories
16g Total Fat
15g Protein
75g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
500
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
7g
35%
Cholesterol
35mg
12%
Sodium
440mg
18%
Total Carbohydrate
75g
25%
Dietary Fiber
8g
32%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
50%
50%
Calcium
25%
25%
Iron
25%
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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