Light Roasted Asparagus Salad Recipe

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Light Roasted Asparagus Salad Recipe
Light Roasted Asparagus Salad Recipe photo by Taste of Home
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Light Roasted Asparagus Salad Recipe

Read Reviews
4 1 1
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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
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 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.
Originally published as Roasted Asparagus Salad in Light & Tasty April/May 2001, p37

Nutritional Facts

1-1/4 cups: 124 calories, 7g fat (1g saturated fat), 0 cholesterol, 224mg sodium, 14g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. For dressing, combine the orange juice, oil, marmalade, lime juice, salt and ginger in a jar with tight-fitting lid; shake well. Refrigerate.
  3. 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.
Originally published as Roasted Asparagus Salad in Light & Tasty April/May 2001, p37

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ConnieK User ID: 282614 35698
Reviewed Jul. 5, 2012

"Very good. The dressing is excellent and very refreshing. I will use this dressing for other salads. The toasted sunflower seeds really added a different texture and dimension to the salad."

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