Best Asparagus Tossed Salad Recipes

ASPARAGUS TOSSED SALAD

Asparagus Tossed Salad image

Asparagus takes the spotlight in this springtime salad that's tossed with a tangy vinaigrette dressing.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 medium carrots, sliced
1 pound fresh asparagus, cut into 1-inch pieces
8 cups torn Bibb lettuce
ORANGE GINGER VINAIGRETTE:
1/4 cup orange juice
4-1/2 teaspoons olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon grated orange zest
1/8 teaspoon salt

Steps:

In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry. , In a salad bowl, combine lettuce, carrots and asparagus. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 57 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS TOSSED SALAD

Asparagus Tossed Salad image

This is a light salad with a lot of flavor. The dressing makes this salad standout. I like to make it and eat for lunch, or when having a friend over. Makes quite a bit. I sometimes make the dressing and store in the refrigerator and cut ingredients in half.

Provided by Vseward Chef-V

Categories Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 medium carrots, sliced
1 lb fresh asparagus, cut into 1-inch pieces
8 cups torn butter lettuce
1/4 cup orange juice
4 1/2 teaspoons olive oil or 4 1/2 teaspoons canola oil
1 tablespoon white wine vinegar or 1 tablespoon cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon grated orange peel
1/8 teaspoon salt

Steps:

In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry.
In a salad bowl, combine lettuce, carrots and asparagus.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.
Serve immediately.

Nutrition Facts : Calories 59.1, Fat 2.8, SaturatedFat 0.4, Sodium 54.5, Carbohydrate 7.9, Fiber 2.3, Sugar 5.1, Protein 2.2