Green Salad with Asparagus, Oranges and Red Onion

[Guest guest]

* Exported from MasterCook *

 

Green Salad With Asparagus, Oranges and Red Onion

 

Recipe By :Gourmet Magazine

Serving Size : 4 Preparation Time :0:25

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

for dressing

2/3 cup regular or low-fat mayonnaise

1/2 cup buttermilk

3 tablespoons chopped fresh basil

2 tablespoons olive oil -- (preferably extra-vi

 

2 tablespoons white wine vinegar

2 tablespoons chopped fresh tarragon

for salad

12 asparagus spears -- trimmed

2 oranges

6 cups mixed baby greens

1/2 tablespoon chopped fresh basil

1/2 tablespoon chopped fresh tarragon

1/4 cup thinly sliced red onion

 

Make dressing: Whisk all ingredients in medium bowl to blend. Chill until cold.

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.

 

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.)

 

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.

 

Difficulty: Easy

 

Converted by MC_Buster.

 

 

 

Source:

" TVFN "

Start to Finish Time:

" 0:30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 116 Calories (kcal); 7g Total Fat; (52% calories from fat); 3g

Protein; 12g Carbohydrate; 1mg Cholesterol; 33mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0