Contributed By: anncrampton
all recipes
"Asparagus takes the spotlight in this springtime salad that's tossed with a tangy vinaigrette dressing."
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Meal Type: Appetizers
Salads & Dressings
Ingredients
1 Medium carrots, sliced
1/2 pound Fresh asparagus, cut into 1-inch pieces
4 cups Torn Bibb lettuce
ORANGE GINGER VINAIGRETTE:
2 tablespoons Orange juice
2-1/4 teaspoons Olive or canola oil
1-1/2 teaspoons White wine vinegar or cider vinegar
1-1/2 teaspoons Honey
1/4 teaspoon Dijon mustard
1/8 teaspoon Ground ginger
1/8 teaspoon Grated orange peel
1/8 teaspoon Salt
Preparation
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
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.
Cook's Notes
Nutritional Analysis: One serving (1-1/4 cups) equals 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.
Nutrition Information
Calories: 57
;
Total Fat: 3g
;
Saturated Fat: 0g
;
Polyunsaturated Fat: ch0mg
;
Carbohydrates: 8g
;
Protein: 2g
;
Sodium: 61mg
;
Fiber: 2g