Asparagus Salad
We all get sick of the same old salads sometimes. Luckily, this asparagus salad offers a little something different for the palette. Crisp, blanched asparagus mixed with the sweetness of an orange and the bitterness of browned endives and radicchio will leave a complex yet refreshing taste in your mouth while filling your belly and leaving you wanting seconds.
Ingredients:
2 bunches asparagus trimmed and cut
1 large tomato cut
1 orange cut in half
2 endives quartered
1 radicchio quartered
1 tbsp olive oil
Directions:
Chop asparagus into quarters. Bring a medium-sized pot of water to a rolling boil. Boil asparagus for 3 minutes and then immediately submerge in cold water and ice cubes to blanch.
Quarter endives and radicchio and sautee in olive oil over medium heat for about five minutes browning each side. Remove from heat.
Slice orange in half. Grate the rind of one half and save for later. Squeeze the juice of the same half to save for later as well. With the remaining half, remove the rind and chop into medium-sized segments.
Chop tomato.
Combine all ingredients in a bowl, pour orange juice over top and toss.
Sprinkle orange rind over top and serve.
Macros per servings (serves 6):
82 calories
4.3g protein
13.7 carbs
2.7g fat