Citrus and Asparagus Salad
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 75.76
- Health score: 29.00
- Weight Watcher points: 11.00
Summary
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Citrus and Asparagus Salad might be a recipe you should try. For $2.11 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 9g of protein, 28g of fat, and a total of 451 calories. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. If you have mint, pepitas, feta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns an outstanding spoonacular score of 84%. Similar recipes include Citrus Asparagus Salad, Citrus Asparagus Salad, and Citrus Asparagus Salad.
Ingredients
grapefruit2
naval oranges2
bundle of asparagus1
lemon juice1 T
t.finely shallot2
mint1 T
olive oil6 T
salt0.5 t
pepper4 servings
quinoa2 c
spring greens5 oz
feta cheese0.33333334 c
pepitas0.25 c
Instructions
Step 1
Using a sharp knife, cut the ends off one of the grapefruit.
Step 2
Cut away the peel and white pith, following the natural curve of the fruit with your knife. Then cut the peeled grapefruit lengthwise into quarters, then slice into 1/4-inch slices. Repeat this process with one of the oranges. Set the cut fruit aside in a bowl.
Step 3
With the remaining grapefruit and orange, squeeze 2 T. juice from each fruit.
Step 4
Combine grapefruit and orange juice with the lemon juice, shallot, mint, olive oil, salt and a few grindings of fresh black pepper.
Step 5
Whisk to emulsify, set aside.
Step 6
Meanwhile, in a saucepan fitted with a steamer basket, bring a couple of inches of water to a boil, add the asparagus and steam for about 5 minutes, until just becoming tender. Immediately plunge the asparagus into a bowl of ice water to stop the cooking.
Step 7
Drain and pat briefly with paper towel. In a medium bowl, toss asparagus with 1 1/2 T. of the dressing. In another bowl, toss quinoa with 1/4 c. of the dressing.
Step 8
To assemble the salad: toss the salad greens with half of the remaining dressing. Heap the quinoa in the center of a large bowl, layer the asparagus and citrus over the salad.
Step 9
Sprinkle with the feta and pepitas and drizzle with the remaining dressing.
Categories
Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, lacto ovo vegetarian