Asparagus Mandarin Orange Salad Recipes

ASPARAGUS AND MANDARIN ORANGE SALAD

Steps:

• Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
• Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.

ASPARAGUS, MANDARIN ORANGE SALAD

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.

TRICOLORE SALAD WITH ORANGES

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

MANDARIN ORANGE TOSSED SALAD

Steps:

• Drain oranges, reserving 1/4 cup syrup; set oranges aside. In a jar with tight-fitting lid, combine syrup, oil, vinegar, sugar, salt, pepper, basil and savory; shake well. In a salad bowl, toss lettuce, oranges and onion. Add the dressing and toss. Top with almonds; serve immediately.

ASPARAGUS, AVOCADO AND ORANGE SALAD

Steps:

• Snap the ends of the asparagus off and cut the spears into 1 inch pieces.
• Stean until JUST tender, no more than 4 or 5 minutes.
• Plunge into ice water to stop the cooking.
• Peel the oranges, remove the membrane on segments and cut into chunks.
• Peel and chop the avocados.
• Toss the three together with the lemon juice.
• Whisk the vinaigrette ingredients together.
• Pour over the salad and lightly pepper and salt-toss and serve.

ORANGE-CRANBERRY TOSSED SALAD

Steps:

• For candied cranberries, place cranberries in a baking pan; sprinkle with sugar. Cover tightly with foil and bake at 350° for 30 minutes, stirring every 15 minutes. , Place in a single layer on a greased aluminum foil; cool for at least 30 minutes., For salad dressing, combine the orange juice, vinegar, honey, poppy seeds, mustard, salt and pepper in a small bowl. Slowly whisk in oil. Just before serving, toss the lettuce, oranges and dressing in a large bowl. Sprinkle with candied cranberries.

ASPARAGUS AND MANDARIN ORANGE SALAD

Steps:

• Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
• Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING

Steps:

• Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
• Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.