Roasted asparagus salad^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus, trimmed and cut |
| Diagonally into 1/2\" pieces | ||
| (about 2 2/3 c) | ||
| Olive oil spray | ||
| Herbal salt seasoning to | ||
| Taste | ||
| ½ | cup | Orange juice |
| 1 | tablespoon | Lime juice |
| 2 | tablespoons | Orange marmalade |
| ½ | teaspoon | Grated gingerroot |
| 1 | tablespoon | To 2 olive oil |
| 7 | cups | Chopped romaine lettuce |
| 3 | tablespoons | Pine nuts or slivered |
| Almonds, toasted | ||
Directions
Preheat oven to 450F. Spread asparagus on baking sheet in a single layer; mist with olive oil spray. Roast until asparagus is tender when pierced with a knife, 10-12 minutes. Season with herbal salt; set aside.
In blender or bowl, mix juices, marmalade, ginger and olive oil; process until well blended. Arrange lettuce on individual plates or platter; top with asparagus. Whisk dressing agian; pour over salad.
Garnish with pine nuts. 6 servings.
Per serving: 101 calories, 3 g protein, 4 g fat (36%), 8 g carbohydrate, 0 mg cholesterol, 9 mg sodium, 3 g fiber.
Vegetarian Times Low Fat & Fast Spring 1995 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 08-13-95