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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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this recipe is from quick & easy magazine and makes a great weeknight salad Ingredients:
1 1/2 lbs asparagus |
1/3 cup orange juice concentrate |
2 tablespoons water |
1/2 cup olive oil |
2 tablespoons red wine vinegar |
salt, pepper |
1 lb mushroom, sliced |
1 1/2 cups cherry tomatoes, halved |
1 leaf lettuce |
Directions:
1. cook asparagus in boiling water for 2 minutes (or cook in micro for 1 minute) drain and put in serving plate.
2. add mushrooms.
3. stir oj, water, oil, vinegar, salt& pepper in a small bowl.
4. pour half of the dressing over asparagus and mushrooms.
5. line 6 plates with lettuce top with asparagus mushroom mixture, add cherry tomatoes drizzle with reserved dressing.
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