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Asparagus Tossed Salad

SUBMITTED BY: Taste of Home Test Kitchen

"Asparagus takes the spotlight in this springtime salad that's tossed with a tangy vinaigrette dressing."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 medium carrots, sliced
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 8 cups torn Bibb lettuce
  • ORANGE GINGER VINAIGRETTE:
  • 1/4 cup orange juice
  • 4 1/2 teaspoons olive or canola oil
  • 1 tablespoon white wine vinegar or cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon grated orange peel
  • 1/8 teaspoon salt

DIRECTIONS

  1. In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry. In a salad bowl, combine lettuce, carrots and asparagus. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.

FOOTNOTE

  • Nutritional Analysis: One serving (1-1/4 cups) equals 57 calories, 3 g fat (trace saturated fat), 0 cholesterol, 61 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2008 by Kathilee and Emma
This was delicious. I will definitly make this again. I added grilled chicken breast to make... MORE


 
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