Print Options

Back to Light Roasted Asparagus Salad >

Include these items:

Select reviews >

Taste of Home Logo

Light Roasted Asparagus Salad

 Light Roasted Asparagus Salad
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
6 ServingsPrep/Total Time: 20 min.

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 Facts: One serving (1-1/4 cups salad with about 2 tablespoons dressing) equals 124 calories,

2 of 2

Light Roasted Asparagus Salad (continued)

Nutritional Facts: 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.