Sunday, May 27, 2018

Orange Balsamic Asparagus Salad

I’m lovin’ it and you will too. What’s better on a hot summers evening than a cool crisp salad. And one that’s good for you.

Growing up I do not remember many salads, even dinner salads at the table. We were a family of four that basically had meat and potatoes and a canned vegetable like corn, green beans or peas and carrots 🤢.

Once in awhile there was a casserole, but my favorite was a trip to McDonald’s so I could eat my fries on the way home or going to A&W for a root beer float and having car service....those were the days.

Nope, not very many salads in my youth. Surprised I stayed as skinny as I did. But I was out until dark practically every night running around the neighborhood or riding my bike. Not like the kids today who would rather stay in with their electronics...now they need salads..lots of them. And this is one they’ll probably love, that’s if they like asparagus.  Serves 4. Total Time: 30 minutes

Ingredients:

8 oz package of leafy greens or 1 head of Boston Bibb lettuce, rinsed
3 strips of bacon, cut into lardons and cooked crispy
4 oranges or clementines, peeled
1 bunch of asparagus, cleaned, end trimmed and cut into 2-3” pieces.
1 tablespoon butter
Parmesan cheese for topping
Slivered almonds for topping

Dressing:

1-2 tablespoons maple syrup
1/3 cup orange juice
1/3 cup balsamic

Directions:

Cut the bacon into lardons. In a skillet swirl a tablespoon of olive oil and when it’s hot add the bacon. Cook until crispy then remove with a slotted spoon to a plate lined with a paper towel. In the same skillet add the butter when melted add the asparagus and cook until tender. Remove onto a paper towel. In a saucepan add the dressing ingredients bring to boil then on simmer until it thickens, remove from heat.

On your plate place your greens or Bibb lettuce, top with the cooked asparagus, crispy lardons and peeled oranges or clementines. Drizzle on the dressing and sprinkle on the cheese and almonds. Yum Yum!