Spanish Asparagus and Orange Salad
Nutrition
Calories: 128 kcalCarbohydrates: 19 gProtein: 5 gFat: 12 gSaturated Fat: 6 gSodium: 48 mgFiber: 7 gSugar: 15 gVitamin A: 33.4 IUCalcium: 59 mgIron: 8 mg
Ingredients
- 8 oz asparagus trimmed and cut into 2-inch pieces
- 2 whole large orangees
- 2 whole tomatoes cut into eighths
- 2 oz Hearts of Romaine shredded 3 to 4 leaves
- 2 tbsp olive oil
- ½ teaspoon sherry vinegar
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Cook the asparagus in boiling salted water for 3 - 4 minutes, until just tender. Drain and refresh under cold water.
- Grate the zest from half an orange and reserve. Peel both the oranges and cut into segments. Squeeze out the juice from the membrane and reserve the juice.
- Put the asparagus, orange segments, tomatoes and lettuce into a salad bowl. Mix together the oil and vinegar and add 1 tbsp of the reserved orange juice and 1 teaspoon of the zest. Season the dressing with salt and pepper. Just before serving, pour the dressing over the salad and mix gently to coat.