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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a light salad with a lot of flavor. The dressing makes this salad standout. I like to make it and eat for lunch, or when having a friend over. Makes quite a bit. I sometimes make the dressing and store in the refrigerator and cut ingredients in half. Ingredients:
2 medium carrots, sliced |
1 lb fresh asparagus, cut into 1-inch pieces |
8 cups torn butter lettuce |
1/4 cup orange juice |
4 1/2 teaspoons olive oil or 4 1/2 teaspoons canola oil |
1 tablespoon white wine vinegar or 1 tablespoon cider vinegar |
1 tablespoon honey |
1/2 teaspoon dijon mustard |
1/4 teaspoon ground ginger |
1/4 teaspoon grated orange peel |
1/8 teaspoon salt |
Directions:
1. 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.
2. In a salad bowl, combine lettuce, carrots and asparagus.
3. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.
4. Serve immediately.
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