Veggie Life, Summer, 2001: Blood Orange and Grilled Asparagus Salad

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* Exported from MasterCook *

 

BLOOD ORANGE AND GRILLED ASPARAGUS SALAD

 

Recipe By :Lisa Turner

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds asparagus -- tough ends removed

2 tablespoons olive oil

4 small heads Belgian endive -- leaves separated,

washed, and dried

2 medium blood oranges -- peeled and

separated into segments

1/4 cup chopped walnuts -- toasted if desired

Black pepper -- to taste

 

1. Prepare a grill or grill pan for cooking and bring to medium-

high heat. In a mixing bowl, toss asparagus with 1 tablespoon oil

to coat. Grill asparagus, turning often to cook evenly, until ten-

der-crisp, about 12 minutes. Transfer to a plate to cool.

2. Divide endive leaves between 6 serving plates. Arrange orange

segments and asparagus on top of endive. Sprinkle with walnuts

and black pepper, and drizzle with remaining oil.

VEGAN

PER SERVING; 129 CAL (57% from fat). 5g PROT. 8g FAT. 13g CARB. 14mg SOD.

Omg CHOL. 5.7g fiber

 

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 143 Calories; 8g Fat (46.1% calories from

fat); 7g Protein; 15g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 76mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1 1/2 Fat.

 

 

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