Southeast Washington is a prime growing area for asparagus, and this recipe is one of the best I've tried using this delicious vegetable. Because it has shrimp and ham, this salad is hearty enough to be served as a main dish.
1 pound Fresh asparagus, cut into 1 1/2 inch pieces
0.5 pound Uncooked shrimp, peeled and deveined
2 tablespoon Water
0.25 pound Fully cooked ham, julienned or cubed
1 can Sliced water chestnuts, drained or 1 cup sliced celery
0.33333333333333326 cup Sliced ripe olives
Dressing
6 tablespoon Vegetable Oil
2 tablespoon White wine vinegar
1 tablespoon Soy sauce
0.25 teaspoon Salt
0.125 teaspoon Pepper
0.125 teaspoon Ground Mustard
Nutrition value
844
calories per serving
51 g Fat37 g Protein112 g Carbs7 g FiberOther
Current Totals
51 g Fat
37 g Protein
112 g Carbs
7 g Fiber
MacroNutrients
Carbs
112 g
Protein
37 g
Fiber
7 g
Fats
Fat
51 g
Vitamins & Minerals
Calcium
99 mg
Iron
5 mg
Vitamin A
81 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
73 mcg
Vitamin B12
1 mcg
Vitamin C
8 mg
Vitamin E
8 mg
Copper
0 mcg
Magnesium
115 mg
Manganese
0 mg
Phosphorus
477 mg
Selenium
30 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
