Asparagus Tossed Salad Recipe

Asparagus Tossed Salad Recipe
Asparagus Tossed Salad Recipe photo by Taste of Home
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Asparagus Tossed Salad Recipe

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Asparagus takes the spotlight in this springtime salad that's tossed with a tangy vinaigrette dressing.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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.
Originally published as Asparagus Tossed Salad in Light & Tasty April/May 2002, p22

Nutritional 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.

  • 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
  1. 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.
  2. 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.
Originally published as Asparagus Tossed Salad in Light & Tasty April/May 2002, p22

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