Green Salad with Asparagus, Oranges and Red Onion |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The asparagus and orange segments are arranged in a sunburst pattern on a large platter, with baby greens and sliced red onion in the center. Ingredients:
2/3 cup regular or low-fat mayonnaise |
1/2 cup buttermilk |
3 tablespoons chopped fresh basil |
2 tablespoons olive oil (preferably extra-virgin) |
2 tablespoons white wine vinegar |
2 tablespoons chopped fresh tarragon |
24 asparagus spears, trimmed |
4 oranges |
12 cups mixed baby greens |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh tarragon |
1/2 cup thinly sliced red onion |
Directions:
1. Make dressing: Whisk all ingredients in medium bowl to blend. Chill until cold.
2. Make salad: Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Transfer asparagus to bowl of ice water to cool. Drain.
3. Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. (Dressing, asparagus and orange segments can be prepared 1 day ahead. Cover separately; chill.)
4. Arrange asparagus spears in sun burst pattern on platter. Place orange segments between asparagus spears. Mound greens in center of platter. Sprinkle salad with basil and tarragon. Top with red onion slices. Drizzle some dressing over. Pass remaining dressing separately.
|
|