Asparagus and Citrus Salad
Author: Clean Eating Online
- 2 Tbsp finely chopped shallots
- 1 Tbsp balsamic vinegar
- 1 Tbsp sherry vinegar or dry sherry
- 4 oranges
- 2 tsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp fresh ground black pepper, to taste
- 1½ lb asparagus, trimmed
- ¼ cup coarsely chopped toasted walnuts
- In a small bowl combine shallots with the vinegar and sherry; let stand at least 20 minutes.
- Meanwhile, zest 1 of the oranges, avoiding the white pith. Finely chop the zest and add to the shallots. Squeeze ⅓ cup juice from the zested orange and add to the bowl. Slowly whisk in the olive oil and season with salt and pepper; set aside.
- Cut asparagus spears in half or in fourths and cook in boiling salted water for 4 to 5 minutes until crisp-tender; drain well and remove from pan to cool. Toss the vinaigrette with the cooled asparagus.
- Cut the ends of the remaining oranges and peel them by cutting down the fruit vertically, following the contours of the fruit. Slice the peeled orange horizontally into ½-inch thick slices. Arrange the orange slices and asparagus spears on salad plates and season to taste with additional salt and pepper. Top each serving with 1 Tbsp toasted walnuts.
Calories: 177 Fat: 7 g Carbohydrates: 25 g Sugar: 16 g Sodium: 151 mg Fiber: 7 g Protein: 6 g