Asparagus Tossed Salad

This springtime salad features fresh asparagus, carrots and Bibb lettuce that's tossed with a tangy orange ginger vinaigrette dressing.

Yield

8 servings

Salad Ingredients

4 cups water
1 pound fresh asparagus, cut into 1-inch pieces
2 medium carrots, sliced
8 cups torn Bibb lettuce

Orange Ginger Vinaigrette Ingredients

1/4 cup orange juice
4 1/2 teaspoons olive or canola oil
1 tablespoon white wine vinegar or cider 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 enough dressing over salad to moisten. Toss to coat. Serve immediately.

Estimated Time

Preparation/Total Time: 15 minutes

Nutritional Information

Amount per serving (1 1/4 cup): 57 calories, 3 g fat (trace saturated fat), 0 cholesterol, 61 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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