Asparagus Tossed Salad - cooking recipe

Ingredients
    2 medium carrots, sliced
    1 lb fresh asparagus, cut into 1-inch pieces
    8 cups torn butter lettuce
    ORANGE GINGER VINAIGRETTE
    1/4 cup orange juice
    4 1/2 teaspoons olive oil or 4 1/2 teaspoons canola oil
    1 tablespoon white wine vinegar or 1 tablespoon cider vinegar
    1 tablespoon honey
    1/2 teaspoon Dijon mustard
    1/4 teaspoon ground ginger
    1/4 teaspoon grated orange peel
    1/8 teaspoon salt
Preparation
    In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry.
    In a salad bowl, combine lettuce, carrots and asparagus.
    In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.
    Serve immediately.

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