Asparagus Orange Salad

Executive Chef Anthony Stewart of Pritikin Longevity Center brings us this ultra-healthy, easy-to-prep salad featuring juicy, sweet oranges and crisp asparagus.

Asparagus Orange Salad

Chef Anthony’s tip: Be creative! Feel free to forge new fusions. Do you prefer balsamic over red wine vinegar? Go for it! Did you just pick up gorgeous strawberries from the market? Use them instead of oranges for this salad.

Serves 4

Ingredients:

• 1/2 cup red wine vinegar


• 1/2 cup orange juice


• 1 tablespoon minced fresh garlic


• 1 teaspoon paprika


• 1 teaspoon freshly ground black pepper


• 2 bunches asparagus, woody ends trimmed, spears cut at a diagonal in 1-inch pieces


• 2 firm, ripe tomatoes, cored, quartered, and cut into bite-sized pieces


• Three blood oranges, peeled and sectioned


• 1 large bunch romaine, shredded

Directions:

1. To make a dressing, whisk together vinegar, orange juice, garlic, paprika, and pepper in a small bowl.


2. Blanch asparagus in a large pot of boiling water, drain, and transfer asparagus to a large bowl of iced water to halt cooking.


3. In a large serving bowl, combine asparagus, tomatoes, oranges, and romaine.


4. Pour dressing over salad and toss to coat. Serve immediately.

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