Asparagus Tossed Salad

Name: Asparagus Tossed Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
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 zest; 1/8 teaspoon salt

Asparagus takes the spotlight in this springtime salad that's tossed with a tangy vinaigrette dressing.

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 zest
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.

Nutrition Facts

1-1/4 cups: 57 calories, 3g fat (0 saturated fat), 0 cholesterol, 61mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Asparagus Tossed Salad in Light & Tasty April/May 2002