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Asparagus Tossed Salad

 Asparagus Tossed Salad
Asparagus takes the spotlight in this springtime salad that's tossed with a tangy vinaigrette dressing.
8 ServingsPrep/Total Time: 15 min.

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 Facts: One serving (1-1/4 cups) equals 57 calories, 3 g fat (trace saturated fat), 0 cholesterol, 61 mg sodium,

2 of 2

Asparagus Tossed Salad (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.