Roasted Asparagus-Orange Salad

Roasted Asparagus-Orange Salad
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13 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
10 mins
Roast:
15 mins 400°F
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Roasted Asparagus-Orange Salad

Ingredients
2
pounds green, white, and/or purple asparagus spears, trimmed
1
tablespoon olive oil
1/4
teaspoon salt
1
clove garlic, minced
1
teaspoon Dijon mustard
1/2
teaspoon fennel seeds, crushed
2
tablespoons olive oil
1
tablespoon cider vinegar

Directions

  1. Preheat oven to 400 degrees F. Place asparagus in a 15x10x1-inch baking pan. Drizzle with oil, sprinkle with salt, and toss to coat. Roast, uncovered, for 15 to 20 minutes, until asparagus is crisp-tender, tossing once. Transfer to a serving platter.
  2. Meanwhile, for dressing, shred enough peel from one orange to equal 1 tsp.; set aside. Juice half an orange. Peel then slice the remaining half and whole orange half in rounds. In a jar with a tight-fitting lid, combine orange peel, orange juice, garlic, mustard, fennel seeds, olive oil, and vinegar. Cover with lid and shake to combine.
  3. Drizzle a little of the dressing on the asparagus; toss to coat. Carefully toss in orange slices. Pass any remaining dressing.

Nutrition Facts

(Roasted Asparagus-Orange Salad)
    Per serving:
  • 85 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 90 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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