2002 Light Roasted Asparagus Salad

By boandozzy

One serving (1-1/4 cups salad with about 2 tablespoons dressing) equals 124 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 224 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein.

Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Roasted Asparagus Salad in Light & Tasty April/May 2001, p37

Ingredients

• DRESSING:
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 teaspoon olive oil
• 1/2 cup orange juice
• 2 tablespoons olive oil
• 2 tablespoons orange marmalade
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh gingerroot
• 7 cups torn mixed salad greens
• 3 tablespoons sunflower kernels, toasted

Preparation

Step 1

Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with oil. Bake, uncovered, at 400° for 10 minutes or until crisp-tender. Cool.

For dressing, combine the orange juice, oil, marmalade, lime juice, salt and ginger in a jar with tight-fitting lid; shake well. Refrigerate.

To serve, place the greens in a salad bowl or on individual plates; top with asparagus. Drizzle with dressing and sprinkle with sunflower kernels. Yield: 6 servings.