Ingredients for Asparagus Salad
- 1 pound fresh asparagus
- 1/4 cup orange juice
- 1 tablespoon water
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 8 ounces sliced cremini mushrooms
- 1 cup halved cherry tomatoes
- 6 lettuce leaves
- 1/4 teaspoon black pepper
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How to Make Asparagus Salad
- Bring a pot of salted water to a boil. Add 1 pound of asparagus and cook for 2 minutes, until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking process. Drain well and set aside.
- In a large bowl, combine 8 ounces of sliced cremini mushrooms with the cooked asparagus.
- In a small bowl, whisk together 1/4 cup orange juice, 1 tablespoon water, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour half of the dressing over the asparagus and mushroom mixture and gently toss to combine.
- Line 6 plates with fresh lettuce leaves. Top with the asparagus and mushroom mixture. Add 1 cup of halved cherry tomatoes to each plate. Drizzle with the remaining dressing and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
39g
Fat
12g
Carbs
4g
