Orange and Asparagus Salad
Recipe courtesy of Michigan Asparagus Advisory Board.
2 cups fresh or frozen asparagus, cut up
1 (6-ounce) bag spring or European lettuce mix
1 (11-ounce) can mandarin orange sections, well drained
1/3 cup red onion, thinly sliced
1/4 cup honey roasted cashews
1/2 cup raspberry vinaigrette dressing
- Steam or microwave asparagus until tender crisp. Drain and let cool.
- Combine cooked asparagus, lettuce, oranges, onion and cashews.
- Pour dressing over all. Toss to evenly coat. Serve immediately.
Makes 6 servings.
Recipe and photograph courtesy of Michigan Asparagus Advisory Board.