Best 8 Asparagus Boston Lettuce And Orange Salad Recipes
If the singular flavor of oranges leaves you wanting a bit more in a dish, try adding a touch of sweetness from honey and mint. This asparagus, boston lettuce, and orange salad features a variety of flavors that will dance across your taste buds. Using the finest and freshest ingredients, this recipe will make a wonderful addition to any summer barbecue or picnic.
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ASPARAGUS, BOSTON LETTUCE AND ORANGE SALAD
Try something new with our Asparagus, Boston Lettuce and Orange Salad. Our Asparagus, Boston Lettuce and Orange Salad is ideal for your next dinner party.
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cover large platter with lettuce.
- Top with onions, oranges and asparagus.
- Drizzle with dressing.
Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
PISTACHIO LETTUCE SALAD
This colorful salad is topped with a drizzle of delicious honey-and-ginger vinaigrette. You're sure to bring home an empty bowl.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large salad bowl, combine the lettuce, oranges, pistachios and raisins. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 109 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
ORANGE-CUCUMBER LETTUCE SALAD
I've always loved my grandma's recipe for spinach-mandarin salad, so when I found this recipe, I knew it was one I had to try. It's easy to make and great for special occasions. I treasure this recipe and have passed it on to many. --Valerie Belley, St. Louis, Missouri
Provided by Allrecipes Member
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- On two salad plates, arrange the lettuce, orange sections and cucumber. In a small bowl, whisk the orange juice, honey, oil and vinegar. Drizzle over salads.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 34.2 g, Cholesterol 0 mg, Fat 14 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 10 mg, Sugar 27.9 g
ASPARAGUS AND MANDARIN ORANGE SALAD
I had this at a restaurant and loved it so had to try and duplicate it at home. Yummy. Quick and easy. I used a small amount of the mandarin juice in the balsamic mixture. Serve immediately or chill.
Provided by Julia Harbeck
Categories Asparagus Salad
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
- Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 7.7 g, Fat 4.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 37.1 mg, Sugar 5.3 g
NICOISE SALAD
This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside., Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and cool; cut into quarters., Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3-5 minutes; drain and rinse in cold water., Divide lettuce between 2 salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with dressing.
Nutrition Facts : Calories 613 calories, Fat 49g fat (8g saturated fat), Cholesterol 242mg cholesterol, Sodium 886mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.
BEET SALAD WITH ORANGE-WALNUT DRESSING
Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 1 cup dressing).
Number Of Ingredients 15
Steps:
- Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.
Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.
GREEN SALAD WITH ORANGE, FENNEL, AND ASPARAGUS
Steps:
- In small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.
- In large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in colander, then rinse under cold running water until cool. Thinly slice on diagonal and transfer to large bowl.
- Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. Add segments and any juice in medium bowl to large bowl with asparagus; squeeze juice from membranes into dressing and whisk to combine.
- Add fennel and then salad greens to large bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.
GREEN LEAF LETTUCE, POMEGRANATE, AND ALMOND SALAD
Categories Leafy Green Nut Appetizer Thanksgiving Vegetarian Quick & Easy Lunch Almond Healthy Vegan Pomegranate Watercress Lettuce Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
- Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.
Tips:
- Select the freshest ingredients: Use crisp asparagus, tender Boston lettuce, and ripe oranges for the best flavor and texture.
- Prepare the asparagus properly: Trim the woody ends of the asparagus and peel the lower third of the stalk if desired. You can also blanch the asparagus briefly in boiling water to tenderize it.
- Use a variety of oranges: You can use any type of orange you like, but navel oranges, blood oranges, and Cara Cara oranges are all good choices.
- Make the dressing ahead of time: The dressing can be made up to a day in advance and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
- Serve the salad immediately: This salad is best enjoyed fresh. The oranges and asparagus will start to lose their flavor and texture if they sit for too long.
Conclusion:
This asparagus, Boston lettuce, and orange salad is a refreshing and flavorful side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this one a try!
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