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Orange And Asparagus Salad With Citrus Vinaigrette

CleanCuisine's picture
Ingredients
  Lemon juice 2 Tablespoon
  Raw honey 1 Tablespoon
  Flax oil 1⁄4 Cup (4 tbs) (Such As Barleans)
  Garlic 4 Clove (20 gm), chopped
  Chopped fresh tarragon 1 Tablespoon
  Sea salt To Taste
  Asparagus 1 1⁄2 Pound, tough ends trimmed
  Oranges 2 , cut into thin slices
  Shallots 2 , chopped
  Finely chopped pecans 1⁄4 Cup (4 tbs)
Directions

Prepare a large ice bath.
Bring a large pot of salted water to a boil; add asparagus and cook 3-4 minutes, until just fork-tender. Drain the asparagus, rinse with cool water and immediately plunge it into the ice bath. Let the asparagus sit in the ice bath for 4-5 minutes to stop the cooking process. Remove the asparagus from the ice bath and pat dry with paper towels (it’s important not to skip this step or your vinaigrette will slide right off).
Place the asparagus in a large serving bowl. Add the shallots and oranges, gently toss to coat.
Drizzle the vinaigrette on top of the salad and gently toss. Sprinkle the pecans on top. Let your salad it at room temperature for 10-15 minutes before serving (this will help the flavors develop).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Asparagus, Vegetable
Interest: 
Healthy
Servings: 
4
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