Orange-Asparagus Salad
A tart-sweet citrus-and-mustard dressing brings out the best in this low-calorie fruit and vegetable side dish.
Ingredients
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8 ounces fresh asparagus
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2 tablespoons orange juice
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2 teaspoons olive oil
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1/2 teaspoon Dijon-style mustard
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1/8 teaspoon salt
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Dash ground black pepper
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1 medium orange, peeled and sectioned
Directions
1.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. In a covered small saucepan, cook asparagus in a small amount of boiling water for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
2.
For dressing, in a medium bowl, whisk together orange juice, oil, mustard, salt, and pepper. Add asparagus and orange sections; stir gently to coat. Serve immediately. (Or cover and chill for up to 6 hours.) Makes 2 (3/4-cup) servings.
Nutrition information
Calories 74, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 177 mg, Carbohydrate 8 g, Fiber 2 g, Protein 2 g. Exchanges: Vegetable 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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