Green Salad with Asparagus, Oranges, and Red Onion

★★★★★ 1 Review
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By Tina Watt
from Kalamazoo, MI

I found this recipe in Gourmet Magazine several years ago when I was looking for a different way to use my favorite vegetable, asparagus. I live in Michigan and this is the time of year when local fresh greens and lovely asparagus abound. It is so very worth the time to make the dressing too. Or, try Fannie's "Sweet Cream Dressing." Take the time to build this salad on a platter. It is beautiful to look at all the contrasting colors.

serves 4
prep time 30 Min
cook time 5 Min


  •   2/3 c
    mayo or salad dressing
  •   1/2 c
    butter milk
  •   5 Tbsp
    chopped fresh basil and tarragon combined
  •   2 Tbsp
    white wine vinegar
  •   2 Tbsp
    olive oil, extra virgin
  • SALAD:
  •   1 lb
    fresh asparagus spears, trimmed
  •   2
  •   6 c
    fresh mixed greens, your choice
  •   1 Tbsp
    chopped fresh basil and tarragon combined
  •   1/4 c
    thinly sliced red onion

How To Make

  • 1
    Make the dressing. Whisk all ingredients and chill.
  • 2
    Cook the asparagus. On a baking sheet, brush with a little olive oil. Broil for 5-6 minutes, turning once. Set aside to cool.
  • 3
    You'll need a good, sharp paring knife for this step. Cut peel and pith from oranges. Then, cut between the membranes to get just skinless segments. Chill.
  • 4
    Mound the greens, arrange the spears and orange segments in a sunburst on top, then scatter the red onion slices.
  • 5
    Drizzle a bit of dressing and pass the remaining dressing.

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