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Herb-Dressed Asparagus Orange Salad

"When I serve this for gourmet dinners, I arrange asparagus spears into a sunburst pattern on a platter, placing orange segments in between," Sue Dannahower shares from Fort Pierce, Florida. "The greens and red onion are mounded in the center."

8 ServingsPrep/Total Time: 25 min.

Ingredients

2/3 cup fat-free mayonnaise
1/2 cup buttermilk
2 tablespoons olive oil
2 tablespoons white wine vinegar
4 tablespoons minced fresh basil, divided
2 tablespoons minced fresh tarragon, divided
24 fresh asparagus spears, trimmed
12 cups torn mixed salad greens
4 medium navel oranges, peeled and sliced
1 small red onion, thinly sliced and separated into rings.

Directions

In a bowl, whisk the mayonnaise, buttermilk, oil and vinegar. Stir in
3 tablespoons basil and 1 tablespoon tarragon. Cover and
refrigerate.
Place asparagus in a large skillet. Cover with water. Bring to a
boil. Reduce heat; cover and simmer for 2-3 minutes or until
crisp-tender. Drain and immediately place asparagus in ice water;
drain.
Place three asparagus spears on an individual serving plate. Top with
1-1/2 cups salad greens. Drizzle with 2 tablespoon of dressing.
arrange oranges and onions over salad greens. Sprinkle with

2 of 2

Herb-Dressed Asparagus Orange Salad (continued)

Directions (continued)

remaining basil and tarragon. Yield: 8 servings.

Nutrition Facts: One serving (1 salad with 2 tablespoons dressing) equals 115 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 198 mg sodium, 17 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.