Asparagus Salad

Photo: psfreeman

A tangy, homemade dressing and crisp-tender asparagus make a a lovely display that isn't a lot of work in this nutritious salad. From Tammy Allison: Cape May Court House, New Jersey. Serving Accompaniment: Shrimp Orzo Salad. Recipe published in Light & Tasty April/May 2006.

Yield: 6 servings
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  • 1 pound(s) fresh asparagus, trimmed
  • 2 tablespoon(s) water
  • 4 cup(s) spring mix salad greens
  • 1/3 cup(s) balsamic vinegar
  • 2 tablespoon(s) orange juice
  • 2 tablespoon(s) pineapple preserves
  • 2 tablespoon(s) apricot preserves
  • 1 tablespoon(s) sesame seeds, toasted
  • 1 teaspoon(s) minced fresh gingerroot
  • 1/4 cup(s) slivered almonds, toasted


  1. • Place asparagus and water in a microwave-safe 11-in. x 7-in. dish. Cover and microwave on high for 2-3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2. • Place salad greens on a serving platter; top with asparagus. In a small bowl, whisk the vinegar, orange juice, preserves, sesame seeds and ginger. Drizzle over salad. Sprinkle with almonds. Serve immediately.
September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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