Saturday, November 21, 2015

Asparagus Tossed Salad

Here's a basic, simple side salad that will go with just about anything.  Three ingredients in the salad.  Make it when you can find a sale on asparagus (I got some for $1.50/lb last week!)

But it's the salad dressing that makes it.  Make extra and keep it on'll keep for months and then you can toss this simple salad after simply steaming the asparagus and carrots (it's similar to the Summer Orange Salad I make all summer long, see 6/17/15 post here.

This original recipe called for butter lettuce, which I used, but I do like my lettuce crunchy, so next time I'll use romaine.  Go with what you like.  Just go with this recipe.


2 medium carrot, sliced
1 lb fresh asparagus, cut into 1" pieces
8 cups torn butter or romaine lettuce

Orange Ginger Vinaigrette:
1/4 cup freshly squeezed orange juice
4 1/2 tsp EVOO or canola oil
1 Tbsp white wine or cider vinegar
1 Tbsp honey
1/2 tsp Dijon mustard
1/4 tsp ground ginger
1/4 tsp grated orange peel
1/8 tsp salt

Steam asparagus until crisp-tender (microwave or oven top).  Same with carrots.

In a salad bowl, combine lettuce, carrots, and asparagus.

For the dressing:

Combine ingredients and whisk or shake until combined.

Drizzle dressing over salad and toss to coat.  Serve immediately.

Recipe adapted from:

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