Asparagus Tossed Salad Recipe

Asparagus Tossed Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Asparagus takes the spotlight in this springtime salad that's tossed with a tangy vinaigrette dressing.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Asparagus Tossed Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Asparagus Tossed Salad Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

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 oil
1 tablespoon white wine 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

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. Yield: 8 servings.

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.

Originally published as Asparagus Tossed Salad in Light & Tasty April/May 2002, p22