spanish asparagus and orange salad

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Spanish Asparagus and Orange Salad

 

Recipe By :Jacqueline Clark, Joanna Farrow

Serving Size : 4 Preparation Time :0:00

Categories : Regional Cooking

 

Amount Measure Ingredient -- Preparation Method

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8 ounces asparagus -- trimmed and cut into 2-inch pieces

2 large oranges

2 ripe tomatoes -- cut into eighths

2 ounces romaine lettuce leaves -- shredded

2 tablespoons extra virgin olive oil

1/2 teaspoon sherry vinegar

salt and ground black pepper

 

1. Cook the asparagus in boiling, salted water for 3-4 minutes, until just

tender. Drain and refresh under cold water.

 

2. Grate the zest from half an orange and reserve. Peel all the oranges and cut

into segments. Squeeze out the juice from the membrane and reserve the juice.

 

3. Put the asparagus, orange segments, tomatoes and lettuce into a salad bowl.

Combine the oil and vinegar and add 1 tablespoon of the reserved orange juice

and 1 teaspoon of the zest. Season with salt and pepper. Just before serving,

pour the dressing over the salad and mix gently to coat.

 

VARIATION: Replace romaine with bibb lettuce.

 

Source:

" World Cook's Collection: Mediterranean Kitchen "

Copyright:

" Barnes & Noble Special Edition (April 2002) Paper ISBN: 0760731845 "

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Per Serving (excluding unknown items): 112 Calories; 7g Fat (52.8% calories from

fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Complicated salad dressings are rarely found in Spain -- they simply

rely on the wonderful flavor of a good quality olive oil.

 

Nutr. Assoc. : 0 0 0 0 0 0 0