Asparagus, Arugula and Radish Salad

For a main dish variation, top this salad with one pound of cooked, shelled and deveined shrimp.

VINAIGRETTE

1 teaspoon grated orange peel
1 tablespoon orange juice
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons canola oil

SALAD

1 lb. asparagus, peeled, halved diagonally
2 cups lightly packed arugula or mixed salad greens
2 cups torn leaf lettuce
8 radishes, thinly sliced

1 In small bowl, whisk together orange peel, orange juice, lemon juice, mustard, salt and pepper. Slowly whisk in oil.

2 In large skillet, bring 1 inch water to a simmer over medium heat. Add asparagus; cook 5 to 7 minutes or until asparagus is crisp-tender. Drain; place in shallow bowl. Cool; toss with 2 tablespoons of the vinaigrette.

3 In large bowl, toss arugula and leaf lettuce with remaining vinaigrette. Divide among 4 salad plates. Sprinkle with radishes. Arrange asparagus on top; serve immediately.

6 (about 1-cup) servings

PER SERVING: 80 calories, 7 g total fat (.5 g saturated fat), 1.5 g protein, 3 g carbohydrate, 0 mg cholesterol, 115 mg sodium, 1 g fiber


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