Ingredients for Spanish Asparagus Salad With Orange And Manchego Cheese
- 1 pound asparagus spears
- 2 medium oranges
- 1/2 medium red onion
- 1 cup cherry or grape tomatoes
- 4 cups chopped romaine lettuce
- 4 ounces Manchego cheese
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- Salt, to taste
- Fresh ground black pepper, to taste
- Crusty bread, for serving
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How to Make Spanish Asparagus Salad With Orange And Manchego Cheese
- Bring a large pot of salted water to a boil. Add 1 pound of asparagus spears and blanch for 2-3 minutes until bright green. Immediately drain and rinse under cold water to stop the cooking process.
- Peel 2 medium oranges. Segment one orange completely, reserving half of the second orange for juicing and zesting.
- Zest and juice the reserved half orange. You should get about 2 tablespoons of juice.
- In a small bowl, whisk together ¼ cup extra virgin olive oil, 2 tablespoons orange juice, 1 tablespoon orange zest, 1 tablespoon red wine vinegar, salt, and pepper to taste.
- Thinly slice ½ medium red onion.
- Chop 1 cup cherry or grape tomatoes.
- Combine 4 cups of chopped romaine lettuce, cooked asparagus, red onion, orange segments, and tomatoes in a large bowl.
- Just before serving, gently toss the salad with the dressing.
- Shave 4 ounces Manchego cheese over the salad or serve it on the side for individual additions.
- Serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
55g
Fat
6g
Carbs
7g
