Make dressing: Whisk all ingredients in medium bowl to blend. Chill until cold. Make salad: Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Transfer asparagus to bowl of ice water to cool. Drain. Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release segments. (Dressing, asparagus and orange segments can be prepared 1 day ahead. Cover separately; chill.) Arrange asparagus spears in sun burst pattern on platter. Place orange segments between asparagus spears. Mound greens in center of platter. Sprinkle salad with basil and tarragon. Top with red onion slices. Drizzle some dressing over. Pass remaining dressing separately. Yield: 4 servings Per serving: 465 Calories (kcal); 29g Total Fat; (52% calories from fat); 11g Protein; 48g Carbohydrate; 4mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9318 Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (705g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 19 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 4.9mg||2 %|
|Sodium 194.7mg||7 %|
|Potassium 1275.7mg||34 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 38.6g|
|Protein 10.9g||16 %|
Powered by: USDA Nutrition Database
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: 245
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!