Asparagus Orange Salad Recipes

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ASPARAGUS & ORANGE SALAD



Asparagus & Orange Salad image

Make and share this Asparagus & Orange Salad recipe from Food.com.

Provided by MrMeanor

Categories     < 15 Mins

Time 15m

Yield 1 Cup, 4 serving(s)

Number Of Ingredients 8

2 bunches asparagus
8 ounces mandarin oranges
1/2 cucumber
2 ounces olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
1 tablespoon garlic powder
1 tablespoon italian seasoning

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.

Nutrition Facts : Calories 288.6, Fat 21.7, SaturatedFat 3.1, Sodium 120.5, Carbohydrate 22.2, Fiber 6.2, Sugar 10.7, Protein 6.9

ASPARAGUS, CRAB, AND ORANGE SALAD



Asparagus, Crab, and Orange Salad image

Categories     Salad     Fruit     Mustard     Shellfish     Vegetable     Quick & Easy     Lunch     Orange     Crab     Asparagus     Spring     Healthy     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

2 pounds asparagus, trimmed
1/2 cup plus 2 tablespoons chopped fresh chives
3 navel oranges
14 ounces lump crabmeat
3 tablespoons fresh orange juice
3 tablespoons sugar
2 tablespoons distilled white vinegar
1 teaspoon grated orange peel
1/4 cup Dijon mustard

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
  • Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
  • Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.

ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS



Asparagus with Orange Dressing and Toasted Hazelnuts image

Categories     Nut     Vegetable     Side     Spring     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 tablespoons finely chopped hazelnuts
1 1/2 lb asparagus
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F.
  • Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
  • Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

ASPARAGUS, MANDARIN ORANGE SALAD



Asparagus, Mandarin Orange Salad image

This is a very good spring and summer salad using your favorite salad dressing. The Recipe comes from a local TV station submitted for the Asparagus festival in Stockton, CA.

Provided by Barb G.

Categories     Fruit

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb asparagus, cut on diagonal
1/2 cup mandarin orange
2 cups red seedless grapes, cut in half
1 cup carrot, peeled and julienned
1 cup celery, cut on diagonal
1/2 cup slivered almonds, roasted
salt
white pepper
12 2/3 ounces of your favorite salad dressing

Steps:

  • Snap off ends of asparagus and cut on the diagonal and blanch (add asparagus to boiling water and cook until just tender,while still maintaining bright color. Then remove, drain and IMMEDIATELY immerse into a bath of COLD water and ICE).
  • Prepare vegetables and grapes and then toss together with dressing.
  • Season to taste and top with roasted almonds.
  • Serve.

Nutrition Facts : Calories 218.9, Fat 10.7, SaturatedFat 2.2, Cholesterol 34.5, Sodium 482.1, Carbohydrate 28, Fiber 4.1, Sugar 18, Protein 7.1

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