ASPARAGUS TOSSED SALAD
Fix-It And Enjoy-It! Healthy Cookbook
Phyllis Pellman Good
Recipe: Carolyn Baer, Conrath, WI
Makes 8 servings
Prep Time: 15 minutes
Cooking Time: 5 minutes
Standing Time: 30 minutes
Ingredients
• 4 cups water
• 2 medium carrots, sliced
• 1 Ib. fresh asparagus, cut into 1" pieces
• 8 cups torn Bibb lettuce
Orange Ginger Vinaigrette:
• 1/4 cup orange juice
• 4½ tsp. olive, or canola, oil
• 2 Tbsp. white wine vinegar, rice vinegar, or cider vinegar
• 1 Tbsp. honey
• 1 tsp. Dijon mustard
• 1/4 tsp. ground ginger
• 2/3 tsp. grated orange peel
• 1/8 tsp. salt
Directions
1. In a large saucepan, bring 4 cups water to a boil. Add carrots. Cover and boil 1 minute.
2. Add asparagus. Cover and boil 3 minutes longer.
3. Drain and immediately place vegetables in ice water. Drain and pat dry. Place in large mixing bowl.
4. In a jar with a tight-fitting lid, combine the vinaigrette ingredients. Shake well.
5. Drizzle over vegetables and toss to coat.
6. Let stand 30 minutes to allow dressing flavors to penetrate vegetables.
7. Combine lettuce, carrots, asparagus, and dressing. Serve immediately.
Per Serving
Calories 59, Protein 2g, Carbohydrates 7g, Total Fat 3g, Saturated Fat 0.5 g, Monounsaturated Fat 2g, Polyunsaturoted Fat 0.5 g, Cholesterol 0mg, Sodium 64 mg. Fiber 2g
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