Roasted Asparagus Salad with Citrus Dressing

http://www.eatingwell.com/recipes/roasted_asparagus_salad_with_citrus_dressing.html

From EatingWell:  May/June 2008

Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch.

6 servings | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

• 2 pounds asparagus, (about 2 bunches), trimmed
• 1 pint tiny cherry or pear tomatoes, red or mixed colors
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon salt, divided
• Freshly ground pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 2 bunches watercress, tough stems removed (about 4 cups lightly packed)
• 2 tablespoons finely chopped fresh dill

Preparation

1. Preheat oven to 450°F.
2. Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
3. Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
4. Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.

Nutrition

Per serving : 61 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 3 g Protein; 2 g Fiber; 319 mg Sodium; 371 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fat

Tips & Notes

• Make Ahead Tip: Prepare through Step 2 up to 2 hours ahead. Cover and refrigerate the dressing (Step 3) for up to 5 days.