Asparagus and Orange Salad with Ginger Dressing
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 190 |
| pro | 4 g |
| total fat | 15 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 324 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 7% |
| vit A | 8% |
| vit C | 82% |
| folate | 72% |
Suggested Recipes
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1-1/2 lb (750 g) asparagus
3 oranges
1 head Boston or bibb lettuce
1/4 cup (50 mL) toasted sliced or slivered almonds
Ginger Dressing:
2 tbsp (25 mL) rice or cider vinegar
1 tbsp (15 mL) grated gingerroot
1/3 cup (75 mL) olive oil
1/2 tsp (2 mL) grated orange rind
2 tbsp (25 mL) orange juice
1/2 tsp (2 mL) soy sauce
1/4 tsp (1 mL) each granulated sugar, salt and pepper
1/4 tsp (1 mL) hot pepper sauce
Preparation:
Snap off tough ends of asparagus; peel lower two-thirds of stems. In saucepan of boiling salted water, cook asparagus for 2 to 3 minutes or until tender-crisp. Drain and chill under cold running water; drain again and spread on towel to dry. (Make-ahead: Roll up in towel and refrigerate in plastic bag for up to 6 hours.)
Ginger Dressing: Mix vinegar and ginger; let stand for 2 minutes. Strain into bowl; press to extract liquid. Whisk in oil, rind and juice, soy sauce, sugar, salt, pepper and hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Cut off peel and outside membrane of oranges; cut into 1/4-inch (5 mm) thick rounds. Place a few lettuce leaves on each plate; top with asparagus and oranges. Drizzle dressing over top. Sprinkle with almonds.
Tags:
Salads and Salad Dressings; Vegetables; Fruits; Nuts; Boil/Simmer; Easter;
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