Orange-Asparagus Salad

Orange-Asparagus Salad

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From: Diabetic Living Magazine

A tart-sweet citrus-and-mustard dressing brings out the best in this fresh and tasty low-calorie fruit and vegetable side dish.

Ingredients 2 servings

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  • 8 ounces fresh asparagus
  • 2 tablespoons orange juice
  • 2 teaspoons olive oil
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • Dash ground pepper
  • 1 medium orange, peeled and sectioned

Preparation

  • Prep

  • Ready In

  1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. Cook asparagus in a small amount of boiling water in a covered small saucepan for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
  2. For dressing, whisk together orange juice, olive oil, mustard, salt, and pepper in a medium bowl. Add asparagus and orange sections; stir gently to coat. Serve immediately.
  • To make ahead: Prepare as directed and cover and chill for up to 6 hours.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 74 calories; 5 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 0 cholesterol; 177 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

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