Orange Asparagus Salad With Raspberry Vinaigrette Recipes

ORANGE RASPBERRY SALAD DRESSING

Steps:

• In a small bowl combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend.
• Serve over greens, fruit, etc. Enjoy!

ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE

Steps:

• *NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
• VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
• Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
• SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
• Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

ASPARAGUS WITH ORANGE VINAIGRETTE

Steps:

• Wash the asparagus and trim them by breaking theim at the point where the tough woody part of the stem meets the tender part.
• Steam the spears over hot water for about 7 minutes, depending on thickness of spears and drain.
• Whisk the orange rind with the oil, mustard& orange juice.
• Spoon over asparagus and turn them to coat.

ASPARAGUS WITH RASPBERRY SAUCE

Steps:

• Break off the tough ends of the asparagus spears and drop in boiling salted water.
• Cook until crispy tender, drain, rinse with cold water, wrap in paper towels and chill 1 hour.
• Combine salad dressing, sour cream and 1/4 cup of the raspberries, breaking up the berries with a fork.
• Add salt and pepper if needed.
• To serve, place asparagus on a serving dish, spoon sauce across the middle of the spears and garnish with the remaining berries.

ASPARAGUS WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk the oil, vinegar and honey till well blended.
• Set aside.
• Snap off tough ends of asparagus and discard them.
• Place spears in vegetable steamer basket over boiling water in pan.
• Cover and cook till tender about 6-8 minutes.
• Drain immediately and plunge into cool water.
• Chill.
• Arrange asparagus on 4 plates lined with lettuce leaves.
• Drizzle with vinaigrette.
• Garnish with fresh parsley sprigs.

ASPARAGUS WITH ORANGE VINAIGRETTE

Steps:

• Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
• Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.

ASPARAGUS & ORANGE SALAD

Steps:

• Blanch Asparagus but leave crunchy.
• Dice Cucumber.
• Strain Oranges.
• Mix Olive Oil, Worcester Sauce, Sesame Oil, Garlic Powder and Italian Season in a mixing bowl.
• Add Asparagus, Oranges and Cucumber to the mix and mix thoroughly.
• Place into plastic baggie for marinating.
• Marinate at least 2 hours or overnight.
• Serve cold.

FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended., In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing.