Roasted Asparagus Salad With Citrus Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
|
Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch. Ingredients:
2 lbs asparagus, trimmed (about 2 bunches) |
1 pint cherry tomatoes (red or mixed colors) |
1 tablespoon extra virgin olive oil |
3/4 teaspoon salt, divided |
fresh ground pepper, to taste |
1 tablespoon fresh lemon juice |
1 tablespoon fresh orange juice |
1 tablespoon honey |
1/2 teaspoon dijon mustard |
2 bunches watercress, tough stems removed (about 4 cups lightly packed) |
2 tablespoons fresh dill, finely chopped |
Directions:
1. Preheat oven to 450°F
2. Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
3. Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
4. Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
|
|