This recipe was inspired by one I found on a blue cheese container. The olive oil was too strong so ive reworked the receipe a bit. It is very refreshing cold salad.
To trim the asparagus spears, hold in both hands and bend. The ends will break off leaving only the tender spears. Bring a pot of salted water to a boil. While your waiting prepare an ice bath by filling a bowl or pot with ice and water leaving enough room for the cooked spears. When the water comes to a boil, drop in the spears until just tender, about 1.5 minutes. They should be bright green. Drain and plunge into the ice bath for another minute. Drain well. Meanwhile, whisk togeather the olive oil and about 2 tbsp mandarin juice and 1 tbsp lemon juice with fresh ground pepper. Time to taste! add more madarin and lemon juice if needed. ( when i made this i used about 3 tbsp mandarin juice and 1.5 tbsp of lemon juice). When dry cut the asparagus spears into three pieces and toss with the oranges, red onions and blue cheese. Drizzle the dressing over the tossed salad and sprinkle with kosher salt and fresh ground pepper. Enjoy!
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 81 (100%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 27.1mg||1 %|
|Potassium 5.2mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0g||0 %|
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Calories per serving: 81
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