Grilled Asparagus Salad with Orange Vinaigrette

Southern Living
4 servings


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1 pound fresh asparagus
1 tablespoon grated orange rind
1/4 cup fresh orange juice
1/3 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound mixed gourmet salad greens
4 cooked bacon slices, crumbled (optional)
Orange rind strips


Snap off tough ends of asparagus; place in a shallow dish.

Combine orange rind and next 6 ingredients in a jar; cover tightly. Shake jar vigorously. Pour one-third of vinaigrette over asparagus; cover and chill 1 hour. Drain.

Grill asparagus, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes or until crisp-tender; cool.

Toss together salad greens, remaining vinaigrette, and, if desired, bacon; mound onto 4 plates. Tie asparagus into 4 bundles with string. Cover string with orange rind strips.

Created date

February 1999