VT THX: Roasted Asparagus Salad

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* Exported from MasterCook *

 

Roasted Asparagus Salad

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 60

Serving Size : 6 Preparation Time :0:00

Categories : Fruits Menu 2

Salads, Vegetable Vegetables

Vegetarian Times Thanksgiving

 

Amount Measure Ingredient -- Preparation Method

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

1 pound asparagus -- trimmed

and cut diagonally into 1/2-inch pieces

(about 2 2/3 cups)

Olive oil spray

Herbal salt -- to taste

1/2 cup fresh orange juice

1 tablespoon fresh lime juice

2 tablespoons orange marmalade

1/2 teaspoon freshly grated ginger root

1 tablespoon olive oil -- up to 2

7 cups chopped romaine lettuce

3 tablespoons pine nuts or slivered almonds -- toasted

 

MAKES 6 SERVINGS

 

Fresh orange and lime juices give this light salad plenty of flavor

 

Preheat oven to 450F. Spread asparagus on a baking sheet in a single

layer; mist lightly with olive oil spray. Roast until asparagus is tender

when pierced with a knife, about 10 to 12 minutes. Season with herbal

salt; set aside.

 

In a blender or bowl, mix juices, marmalade, ginger root and olive oil;

process until well blended. Before serving, arrange lettuce on individual

plates or on a platter; top with asparagus. Whisk dressing again; pour

over salad. Garnish with pine nuts or almonds.

 

Per Serving: 64 Calories; 2g Protein; 4g Fat; 6g Carbohydrates; 0mg

Cholesterol; 27mg Sodium; 2g Fiber.

 

 

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