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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Asparagus takes the spotlight in this springtime salad that's tossed with a tangy vinaigrette dressing. Ingredients:
2 medium carrots, sliced |
1 pound fresh asparagus, cut into 1-inch pieces |
8 cups torn bibb lettuce |
orange ginger vinaigrette: |
1/4 cup orange juice |
4-1/2 teaspoons olive oil |
1 tablespoon white wine 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. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 8 servings.
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