Orange Asparagus Salad With Raspberry Vinaigrette Food

ASPARAGUS WITH ORANGE SAUCE

Steps:

• Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine the yogurt, mayonnaise, orange juice, zest and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and zest if desired.

ROASTED ASPARAGUS SALAD WITH BERRIES AND RASPBERRY VINAIGRETTE

Steps:

• *NOTE: See Recipe #11040 for roasting directions. Omit all of the ingredients in the recipe except for the olive oil.
• VINAIGRETTE: Prepare vinaigrette in non-reactive bowl and blend until smooth, using an immersion blender. Best prepared 1 hour in advance.
• Once asparagus is roasted, set aside to cool then cut into 1 1/2" pieces.
• SALAD: In a large salad bowl, combine the mixed greens, cooled asparagus, berries and onions with about 2 tablespoons of the vinaigrette. Toss gently to coat.
• Sprinkle top of salad with almonds. Serve remaining salad dressing on the side.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

ASPARAGUS WITH ORANGE VINAIGRETTE

Steps:

• Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
• Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

ASPARAGUS WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk the oil, vinegar and honey till well blended.
• Set aside.
• Snap off tough ends of asparagus and discard them.
• Place spears in vegetable steamer basket over boiling water in pan.
• Cover and cook till tender about 6-8 minutes.
• Drain immediately and plunge into cool water.
• Chill.
• Arrange asparagus on 4 plates lined with lettuce leaves.
• Drizzle with vinaigrette.
• Garnish with fresh parsley sprigs.

ASPARAGUS SALAD WITH ORANGE VINAIGRETTE

Steps:

• Trim asparagus and cut in to 1-inch pieces and Cook 1 - 1 1/2 min or until tender crisp.
• Immediately plunge into ice water.
• Drain well.
• Whisk together orange juice, vinegar, orange zest, mustard, olive oil, and spices.
• Toss with asparagus and orange sections.
• Sprinkle with toasted nuts.

SALAD OF WARM ASPARAGUS WITH RHUBARB-VINAIGRETTE

Steps:

• For the dressing:.
• Combine diced rhubarb with 2 tablespoons of the honey, let stand.
• Finely slice spring onion.
• Grate peel of one orange, juice both oranges.
• Finely chop chili, ginger and garlic.
• Grind kosher salt, pepper and fennel seeds in a mortar.
• Combine orange juice, chili, ginger, garlic and half of the rhubarb, bring to a boil and let simmer until half of the liquid is evaporated and the rhubarb has broken down.
• Add remaining rhubarb, spring onion, orange peel, raspberry vinegar, canola oil and grated spices.
• Let stand on the warm stove, but don't boil!
• For the salad:.
• Peel white asparagus if using it.
• Cut white and green asparagus diagonally into 2 inch pieces.
• Bring 1/2 cup water with one dash salt and one dash brown sugar to a boil, add asparagus and boil for 5 minutes.
• Remove from liquid and let liquid boil until reduced to one half, then add to vinaigrette.
• Combine asparagus and vinaigrette and serve warm.

BEET - ORANGE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Drain beets well and cut each in half, cut larger beets into quarters.
• Place in a small salad bowl.
• Zest as much as possible of the orange peel, right into the bowl with the beets.
• Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
• Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
• Squeeze the juice out of the remains into the bowl.
• Discard remains.
• Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
• Carefully mix to coat, cover and refrigerate for at least one hour.
• Just before serving sprinkle fresh raspberries on top.
• (Will keep in refrigerator for at least a week.).

ORANGE-ASPARAGUS SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Steam asparagus for 4 to 6 minutes or until crisp-tender. Rinse in cool water; drain well and set aside.
• Toss together salad blend, asparagus, onion, and mandarin oranges, in large serving bowl. Pour dressing over salad; toss to evenly coat. Serve immediately.

ASPARAGUS WITH ORANGE VINAIGRETTE

Steps:

• Wash the asparagus and trim them by breaking theim at the point where the tough woody part of the stem meets the tender part.
• Steam the spears over hot water for about 7 minutes, depending on thickness of spears and drain.
• Whisk the orange rind with the oil, mustard& orange juice.
• Spoon over asparagus and turn them to coat.