2 pt. Roasted Asparagus Salad
Source of Recipe
Alice Bell
List of Ingredients
1 pound fresh asparagus, trimmed and c ut into 1-inch pieces
1/2 tsp olive oil
DRESSING:
1/2 cup orange juice
2 Tblsp olive oil
1 Tblsp orange marmalade
1 Tblsp lime juice
1/2 tsp salt
Dash ground ginger or 1/2 tsp minced fresh gingerroot
7 cups torn mixed salad greens
3 Tblsp sunflower kernels, toastedRecipe
Place asparagus in a 13" x 9" x2" baking dish. Drizzle with oil. Bake, uncovered, at 400 degrees for 10 minutes or until crisp-tender. Cool
For dressing, combine the orange juice, oil, marmalade, lime juice, salt and ginger in a jar with tight-fitting lid; shake well. Refrigerate.
To serve, place the greens in a salad bowl or on individual plates; top with asparagus. Drizzle with dressing and sprinkle with sunflower kernels. Yield: 6 servings
Nutritional Analysis: One serving (1-1/4 cups salad with about 2 Tblsp dressing) equals 124 calories, 7 g fat, 1 gram sat fat, 0 cholesterol, 14 g carbohydrate, 4 g fiber, 4 g protein.
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