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Roasted Asparagus Salad With Citrus Dressing

Roasted Asparagus Salad With Citrus Dressing
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Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch.

Prep: 20 minutes | Total Time: 35 minutes
  • 2 pounds
    asparagus, (about 2 bunches), trimmed
  • 1 pint
    tiny cherry or pear tomatoes, red or mixed colors
  • 1 tablespoon
    extra-virgin olive oil
  • 3/4 teaspoon
    salt, divided
    Freshly ground pepper, to taste
  • 1 tablespoon
    fresh lemon juice
  • 1 tablespoon
    fresh orange juice
  • 1 tablespoon
  • 1/2 teaspoon
    Dijon mustard
  • 2 bunches
    watercress, tough stems removed (about 4 cups lightly packed)
  • 2 tablespoons
    finely chopped fresh dill
  1. Preheat oven to 450°F.
  2. Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
  3. Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
  4. Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.


Nutritional Information

Makes: 6 servings
  • Calories61
  • Fat3 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates9 g
    • Dietary fiber2 g
  • Protein3 g
  • Sodium319 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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