Green salad with asparagus, oranges and red onion

1 servings

Ingredients

Quantity Ingredient
⅔ cup Regular or low-fat mayonnaise
½ cup Buttermilk
3 tablespoons Chopped fresh basil
2 tablespoons Olive oil; (preferably
; extra-virgin)
2 tablespoons White wine vinegar
2 tablespoons Chopped fresh tarragon
12 Asparagus spears; trimmed
2 Oranges
6 cups Mixed baby greens
½ tablespoon Chopped fresh basil
½ tablespoon Chopped fresh tarragon
¼ cup Thinly sliced red onion

Directions

FOR DRESSING

FOR SALAD

Make dressing:

Whisk all ingredients in medium bowl to blend. Chill until cold.

Make salad:

Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Transfer asparagus to bowl of ice water to cool. Drain.

Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. (Dressing, asparagus and orange segments can be prepared 1 day ahead. Cover separately; chill.) Arrange asparagus spears in sun burst pattern on platter. Place orange segments between asparagus spears. Mound greens in center of platter.

Sprinkle salad with basil and tarragon. Top with red onion slices. Drizzle some dressing over. Pass remaining dressing separately.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 465 Calories (kcal); 29g Total Fat; (52% calories from fat); 11g Protein; 48g Carbohydrate; 4mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fruit; 5½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9318 Converted by MM_Buster v2.0n.

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