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Recipe Name: Asparagus Salad With Orange Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/4 Cup(s) Red wine vinegar
1/4 Cup(s) Orange juice
2 Tablespoon(s) Grated orange peel, no
white attached
2 Garlic cloves, chopped
1 Tablespoon(s) Finely chopped fresh ginger
1 Tablespoon(s) Dijon mustard
1 Tablespoon(s) Finely chopped tarragon
1 Teaspoon(s) Finely chopped lemon balm
lemon thyme or lemon
1 Cup(s) Olive oil
Salt, freshly ground black
pepper & sugar
3 Pound(s) Asparagus
In a medium bowl, whisk together the red wine vinegar, orange juice,
orange peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly
whisk in the olive oil until thick. Add salt, pepper, and sugar to
taste. Peel the asparagus if larger than a pencil. Cut off any woody
ends. Place in a large frying pan of boiling water, being sure that
the water covers. (Cook in batches if necessary and bring the water
back to the boil with each batch.) Boil 3 to 5 minutes until tender.
Drain. May be done ahead to this point. Pour salad dressing over
asparagus and serve hot or cold. Yield: 10 to 12 servings Recipe By
:NATHALIE DUPREE COOKS SHOW#ND7095 Posted to MC-Recipe Digest V1 #285
Date: Thu, 7 Nov 1996 23:38:33 -0500 From: Meg Antczak

Nutrition (calculated from recipe ingredients)
Calories: 2660
Calories From Fat: 1956
Total Fat: 221.6g
Cholesterol: 0mg
Sodium: 4882.6mg
Potassium: 3986.7mg
Carbohydrates: 131.4g
Fiber: 44.7g
Sugar: 8g
Protein: 57.9g

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