48 minutes ago
Thursday, December 4, 2008
I don't think my husband will stay if I make yet another salad for dinner.
So, I made this one for lunch. It was healthy and light. I can feel the pounds melting away.
Clementines are in season now from Spain in those wooden crates. They are cheap, easy to peel and have no seeds! I love having them on hand in to throw in a salad.
Check out what Stephane did with his clementines. He added them to scallops.
Stacey Snacks Asparagus & Clementine Salad:
1 bunch asparagus, blanched 2 minutes and plunged into ice water to cool
2 clementines, peeled and cut into segments
1/4 red onion, sliced into slivers
4 tbsp orange juice (I like with extra pulp) or squeeze some clementines
2 tbsp red wine vinegar
6 tbsp of extra virgin olive oil
salt and pepper
Cut your cooked asparagus spears into diagonal 2" pieces. Toss with other ingredients and arrange on a platter. This might be nice with some toasted hazelnuts on top, but I didn't have any!