View cart background image
0
items
Get Timely and Delicious Recipe Updates
 

Spring Mushroom Asparagus Salad

Source: Mushroom Council
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe


  6 servings
RECIPE INGREDIENTS
1 1/2 pounds fresh asparagus spears, trimmed
1/3 cup frozen orange juice concentrate, thawed (from a 6-ounce can)
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 pound (about 5 cups) fresh white mushrooms, sliced
Lettuce leaves
1 1/2 cups cherry tomatoes, quartered
Spring Mushroom Asparagus Salad Recipe at Cooking.com
DIRECTIONS
Bring a large saucepan filled halfway with water to a boil; add asparagus. Boil until bright green and firm about 2 minutes; drain. In a bowl filled with cold water, place asparagus until cool about 5 minutes; drain. Transfer asparagus to a glass baking dish.


In a small bowl whisk together orange juice concentrate, 2 tablespoons water, the oil, vinegar, salt and black pepper; set aside (can be prepared up to 24 hours ahead).


Add mushrooms to baking dish. Whisk orange juice mixture, pour over asparagus and mushrooms; stir gently to coat.


On 6 serving plates lined with lettuce, arrange mushrooms, dividing evenly; arrange asparagus spears in a spoke pattern (this can be done up to 2 hours ahead, covered and refrigerated). Just before serving sprinkle cherry tomatoes over salad; drizzle with reserved orange juice mixture.


Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/26/2009
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.