Asparagus Salad With Carrot-Orange Vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Asparagus Salad With Carrot-Orange Vinaigrette

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 29

Serving Size : 4 Preparation Time :0:00

Categories : *Holiday Cookbook Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound young thin asparagus -- up to 1 1/4 pounds

***CARROT-ORANGE VINAIGRETTE***

3/4 cup freshly-squeezed orange juice

1 1/2 teaspoons cornstarch

1/3 cup white wine vinegar

1 small carrot -- scrubbed and diced

2 tablespoons fresh parsley -- chopped

1 1/2 teaspoons salt

1 clove garlic -- peeled

1/4 teaspoon white pepper

***

8 large leaves romaine lettuce -- washed and crisped

1 scrubbed carrot -- finely shredded

12 stemmed cherry tomatoes -- cut in half

 

Serves 4

 

This oil free vinaigrette is fresh with the taste of orange juice.

 

Trim the tough ends off the asparagus. Steam the asparagus until it is

bright green and tender but still crisp. Rinse it under cold water

immediately, and drain well.

 

To make the vinaigrette, place the orange juice and cornstarch in a small

pot, and stir over high heat until it is thickened and clear. Pour this

into the blender with the other dressing ingredients, and blend until

smooth. Pour this over the asparagus in a shallow glass dish, cover with

plastic, and refrigerate for one hour.

 

Place 2 romaine lettuce leaves on each of four small plates. Remove the

asparagus from the dressing, and divide it among the plates. Decorate with

the shredded carrot and halved tomatoes, cover each plate with plastic

wrap, and refrigerate until serving time. Serve the dressing on the side.

 

Per serving: Calories: 97, Protein: 4 gm., Fat: 0 gm., Carbohydrates: 19 gm.

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