Salads and Dressings, Vegetables

Grilled Asparagus Salad With Orange Vinaigrette

  • 1 1/2 pounds Asparagus, fresh
  • 1 1/2 tablespoons Orange rind, grated
  • 1/3 cup Orange juice
  • 1/2 cup Olive oil
  • 1/3 cup Balsamic vinegar
  • 2 teaspoons Dejon mustard
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Pepper, fresh, ground
  • 1 1/2 pounds Mixed salad greens
  • 6 slices Bacon, cooked and crumbled
  • Garnish Orange peel

    • Snap off and discard tough ends of asparagus; place in a shallow dish.

    Whisk together remaining ingredients except greens, bacon and garnish. Pour 1/3 ot the vinaigrette over asparagus; cover and chill for one hour. Drain. Set aside remaining vinaigrette.

    Grill asparagus, covered with grill lid, over medium-high (350 to 400 degree) heat 8 to 10 minutes until crisp-tender:cool.

    Combine greens, remaining vinaigrette, and, if desired, bacon; place evenly on six salad plates.Arrange asparagus over salad. Garnish, if desired. Yield: 6 servings.

    NOTE: Most of this dish can be prepared the day before. Whisk the vinaigrette, wash the greens, cook the bacon and grill the asparagus.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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