| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive18, Pdate |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Regular or low-fat |
|
|
mayonnaise |
| 1/2 |
c |
Buttermilk |
| 3 |
T |
Chopped fresh basil |
| 2 |
T |
Olive oil, preferably |
|
|
extra-virgin |
| 2 |
T |
White wine vinegar |
| 2 |
T |
Chopped fresh tarragon |
| 12 |
|
Asparagus spears, trimmed |
| 2 |
|
Oranges |
| 6 |
c |
Mixed baby greens |
| 1/2 |
T |
Chopped fresh basil |
| 1/2 |
T |
Chopped fresh tarragon |
| 1/4 |
c |
Thinly sliced red onion |
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. Yield: 4 servings Converted by
MC_Buster. 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.
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