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Roasted Asparagus-Orange Salad

Makes: 8 servings
Prep 10 mins Roast 400°F 15 mins
Roasted Asparagus-Orange Salad
Ingredients
  • 2  pounds  green, white, and/or purple asparagus spears, trimmed
  • 1  tablespoon  olive oil
  • 1/4  teaspoon  salt
  • 2  oranges
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 85,
  • Fat, total (g) 5,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 3,
  • vit. A (IU) 923,
  • vit. C (mg) 24,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 90,
  • Potassium (mg) 293,
  • calcium (mg) 40,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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