Herb-Dressed Asparagus Orange Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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When I serve this for gourmet dinners, I arrange asparagus spears into a sunburst pattern on a platter, placing orange segments in between, Sue Dannahower shares from Fort Pierce, Florida. The greens and red onion are mounded in the center. Ingredients:
2/3 cup fat-free mayonnaise |
1/2 cup buttermilk |
2 tablespoons olive oil |
2 tablespoons white wine vinegar |
4 tablespoons minced fresh basil, divided |
2 tablespoons minced fresh tarragon, divided |
24 fresh asparagus spears, trimmed |
12 cups torn mixed salad greens |
4 medium navel oranges, peeled and sliced |
1 small red onion, thinly sliced and separated into rings. |
Directions:
1. In a bowl, whisk the mayonnaise, buttermilk, oil and vinegar. Stir in 3 tablespoons basil and 1 tablespoon tarragon. Cover and refrigerate.
2. Place asparagus in a large skillet. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water; drain.
3. Place three asparagus spears on an individual serving plate. Top with 1-1/2 cups salad greens. Drizzle with 2 tablespoon of dressing. arrange oranges and onions over salad greens. Sprinkle with remaining basil and tarragon. Yield: 8 servings.
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