Asparagus Salad Recipe
Asparagus Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A tangy, homemade dressing nearly steals the show from crisp-tender asparagus in Tammy Allison's nutritious salad. "It's a lovely display at dinner parties that isn't a lot of work," she writes from Cape May Court House, New Jersey.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons water
  • 4 cups spring mix salad greens
  • 1/3 cup balsamic vinegar
  • 2 tablespoons orange juice
  • 2 tablespoons each apricot and pineapple preserves
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon minced fresh gingerroot
  • 1/4 cup slivered almonds, toasted

Directions

Place the asparagus and water in a microwave-safe 11-in. x 7-in. baking dish. Cover and microwave on high for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
Place salad greens on a serving platter; top with asparagus. In a small bowl, whisk the vinegar, orange juice, preserves, sesame seeds and ginger. Drizzle over salad. Sprinkle with almonds. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Asparagus Salad in Light & Tasty April/May 2006, p28

Nutritional Facts

1 each: 93 calories, 3g fat (0 saturated fat), 0 cholesterol, 27mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons water
  • 4 cups spring mix salad greens
  • 1/3 cup balsamic vinegar
  • 2 tablespoons orange juice
  • 2 tablespoons each apricot and pineapple preserves
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon minced fresh gingerroot
  • 1/4 cup slivered almonds, toasted
  1. Place the asparagus and water in a microwave-safe 11-in. x 7-in. baking dish. Cover and microwave on high for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2. Place salad greens on a serving platter; top with asparagus. In a small bowl, whisk the vinegar, orange juice, preserves, sesame seeds and ginger. Drizzle over salad. Sprinkle with almonds. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Asparagus Salad in Light & Tasty April/May 2006, p28

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsparagus Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review