Asparagus and Orange Salad with Ginger Dressing
This recipe makes 6 servings
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 |
Ingredients
- 1-1/2 lb asparagus
- 3 oranges
- 1 head boston lettuce or Bibb lettuce
- 1/4 cup toasted sliced or slivered almonds
- Ginger Dressing:
- 2 tbsp rice vinegar or cider vinegar
- 1 tbsp grated gingerroot
- 1/3 cup olive oil
- 1/2 tsp grated orange rind
- 2 tbsp orange juice
- 1/2 tsp soy sauce
- 1/4 tsp granulated sugar
- 1/4 tsp each of salt and pepper
- 1/4 tsp 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.
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