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Light Roasted Asparagus Salad Recipe

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Our grandchildren love roasted asparagus—especially in this refreshing salad. The orange dressing gives it "zing", and sunflower kernels add crunch. I like to make it with my homegrown asparagus. —Virginia Anthony of Jacksonville, Florida

This recipe is:

Healthy

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Diabetic Friendly

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Light Roasted Asparagus Salad Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 teaspoon olive oil
DRESSING:
1/2 cup orange juice
2 tablespoons olive oil
2 tablespoons orange marmalade
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon minced fresh gingerroot
7 cups torn mixed salad greens
3 tablespoons sunflower kernels, toasted

Directions

Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with oil. Bake, uncovered, at 400° for 10 minutes or until crisp-tender. Cool.
For dressing, combine the orange juice, oil, marmalade, lime juice, salt and ginger in a jar with tight-fitting lid; shake well. Refrigerate.
To serve, place the greens in a salad bowl or on individual plates; top with asparagus. Drizzle with dressing and sprinkle with sunflower kernels. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/4 cups salad with about 2 tablespoons dressing) equals 124 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 224 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Roasted Asparagus Salad in Light & Tasty April/May 2001, p37

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