Green Salad With Asparagus, Oranges And Red Onion

Recipe Ingredients

		For Dressing
2/3 cup	157ml	Regular or low-fat mayonnaise
1/2 cup	118ml	Buttermilk
3 tablespoons	45ml	Chopped fresh basil
2 tablespoons	30ml	Olive oil (preferably extra-virgin)
2 tablespoons	30ml	White wine vinegar
2 tablespoons	30ml	Chopped fresh tarragon
		For Salad
12		Asparagus spears - trimmed
2		Oranges
6 cups	660g / 23oz	Mixed baby greens
1/2 tablespoon	7.5ml	Chopped fresh basil
1/2 tablespoon	7.5ml	Chopped fresh tarragon
1/4 cup	15g / 0.5oz	Thinly-sliced red onion

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9318) - from the TV FOOD - NETWORK

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