Light Roasted Asparagus Salad

Name: Light Roasted Asparagus Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
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

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

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.

Nutrition 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.

Originally published as Roasted Asparagus Salad in Light & Tasty April/May 2001

Reviews

Click stars to rate

Average Rating:

ConnieK

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.