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Ingredientes
- 2/3 c. regular or possibly low-fat mayonnaise
- 1/2 c. buttermilk
- 3 Tbsp. minced fresh basil
- 2 Tbsp. extra virgin olive oil (preferably extra-virgin)
- 2 Tbsp. white wine vinegar
- 2 Tbsp. minced fresh tarragon
- 12 x asparagus spears trimmed
- 2 x oranges
- 6 c. mixed baby greens
- 1/2 Tbsp. minced fresh basil
- 1/2 Tbsp. minced fresh tarragon
- 1/4 c. thinly-sliced red onion
Direcciones
- Make dressing: Whisk all ingredients in medium bowl to blend. Refrigeratetill cool.
- Make salad: Cook asparagus in large pot of boiling salted water till crisp-tender, about 2 min. Transfer asparagus to bowl of ice water to cold. 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 4 servings | |
| Calories 263 | |
| Calories from Fat 78 | 30% |
| Total Fat 8.77g | 11% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 798mg | 33% |
| Potassium 409mg | 12% |
| Total Carbs 32.95g | 9% |
| Dietary Fiber 13.5g | 45% |
| Sugars 9.8g | 7% |
| Protein 13.61g | 22% |
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