Asparagus Artichoke Salad 

  • Ingredients
  • Nutrition


  • 3 slices red onion
  • 3 tbsps fresh squeezed lemon juice
  • 1 1/4 pounds asparagus
  • salt & pepper – to taste
  • 2 tsps olive oil
  • 1 tsp garlic powder
  • 1 pint cherry tomatoes – halved
  • 1 (15-oz) can artichoke hearts canned – quartered, rinsed


Calories 126
Total Fat 3g
Carbohydrates 23g
Fiber 13g
Protein 7g


In a large bowl soak the sliced onions in lemon juice. Set aside. Preheat the oven to 400°F. Coat the asparagus spears with  cooking spray and salt them well. Place in a single layer in a foil-lined roasting pan and cook for 8-10 minutes until lightly browned and fork tender. Remove the asparagus from the oven and cut into bite-sized pieces. Add the asparagus and all the remaining ingredients to the bowl with the onions and lemon juice. Mix to combine. Serve chilled or at room temperature.

Notes: Thick asparagus is easier to roast. Each serving has 3 grams of fat and 10 grams of carbohydrates. No protein.

Massachusetts web design company