Cook asparagus in boiling water for 1-2 minutes.
Arrange asparagus on platter with watercress, onion and orange segments.
Put the orange zest, orange juice, sugar, vinegar, poppy seeds in a small bowl, whisk in the olive oil with a fork unitl well combined and drizzle over the salad. Scatter the feta cheese over the salad and season to taste with sea salt and freshly ground black pepper.
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|Serving Size: 1 Serving (669g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 365 (63%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 22.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 53.4mg||16 %|
|Sodium 701.3mg||24 %|
|Potassium 1143mg||30 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 30.3g|
|Protein 17.9g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 575
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