Asparagus and Orange Salad with Ginger Dressing

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 1 1/2 lb asparagus
  • 3 oranges
  • 1 head boston lettuce
  • 1 head Bibb lettuce
  • 1/4 cup toasted sliced or slivered almond
Ginger Dressing:
  • 2 tablespoons rice vinegar
  • 2 tablespoons cider vinegar
  • 1 tablespoon grated gingerroot
  • 1/3 cup olive oil
  • 1/2 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon each of salt and pepper
  • 1/4 teaspoon hot pepper sauce

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 324 mg
  • Protein 4 g
  • Calories 190.0
  • Total fat 15 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 72.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 82.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asparagus and Orange Salad with Ginger Dressing

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