Asparagus Orange Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pounds fresh asparagus | Wash, snap off, and discard woody bases. |
| 4 medium oranges | Wash, peel, and cut orange sections into bite size pieces. Remove seeds. |
| ½ cup orange juice | |
| ¼ cup olive oil | |
| 1 tablespoon Dijon style mustard | |
| ½ teaspoon Salt | |
| ¼ teaspoon Black Pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Snap off and discard woody bases from asparagus. | |
| 2 | Cut stems into 2 inch diagonal long pieces. | |
| 3 | Blanch asparagus for 1-2 minutes in hot boiling water. | |
| 4 | Cool immediately in a ice bath. Drain well. | |
| 5 | Cut orange sections into bite size pieces. | |
| 6 | For dressing in a medium bowl whisk together orange juice, oil, mustard, salt and pepper. | |
| 7 | Add asparagus and orange pieces stir to gently coat. Chill until ready to serve. |
Posted in Vegetable Salad Recipes
