Citrus and Asparagus Salad

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Citrus and Asparagus Salad might be a recipe you should try. For $2.11 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 9g of protein, 28g of fat, and a total of 451 calories. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. If you have mint, pepitas, feta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns an outstanding spoonacular score of 84%. Similar recipes include Citrus Asparagus Salad, Citrus Asparagus Salad, and Citrus Asparagus Salad.

  • Serves: 4
  • Time: 45 Mins
  • Category: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre
  • Health Rating: 29.0

Ingredients


Table
Grid

Instructions

Step 1: Using a sharp knife, cut the ends off one of the grapefruit.

Ingredients:

  • grapefruit

Equipment:

  • knife

Step 2: Cut away the peel and white pith, following the natural curve of the fruit with your knife. Then cut the peeled grapefruit lengthwise into quarters, then slice into 1/4-inch slices. Repeat this process with one of the oranges. Set the cut fruit aside in a bowl.

Ingredients:

  • grapefruit
  • orange
  • fruit

Equipment:

  • knife
  • bowl

Step 3: With the remaining grapefruit and orange, squeeze 2 T. juice from each fruit.

Ingredients:

  • grapefruit
  • orange
  • fruit
  • juice

Step 4: Combine grapefruit and orange juice with the lemon juice, shallot, mint, olive oil, salt and a few grindings of fresh black pepper.

Ingredients:

  • black pepper
  • orange juice
  • lemon juice
  • grapefruit
  • olive oil
  • shallot
  • mint
  • salt

Step 5: Whisk to emulsify, set aside.

Equipment:

  • whisk

Step 6: Meanwhile, in a saucepan fitted with a steamer basket, bring a couple of inches of water to a boil, add the asparagus and steam for about 5 minutes, until just becoming tender. Immediately plunge the asparagus into a bowl of ice water to stop the cooking.

Ingredients:

  • asparagus
  • water

Equipment:

  • steamer basket
  • sauce pan
  • bowl

Step 7: Drain and pat briefly with paper towel. In a medium bowl, toss asparagus with 1 1/2 T. of the dressing. In another bowl, toss quinoa with 1/4 c. of the dressing.

Ingredients:

  • asparagus
  • quinoa

Equipment:

  • paper towels
  • bowl

Step 8: To assemble the salad: toss the salad greens with half of the remaining dressing. Heap the quinoa in the center of a large bowl, layer the asparagus and citrus over the salad.

Ingredients:

  • greens
  • asparagus
  • quinoa

Equipment:

  • bowl

Step 9: Sprinkle with the feta and pepitas and drizzle with the remaining dressing.

Ingredients:

  • pumpkin seeds
  • feta cheese


Dietary Information

  • Vegetarian
  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories451.4 kcal22.57%
Fat27.73 g42.67%
Saturated Fat5.17 g32.3%
Carbohydrates45.28 g15.09%
Net Carbohydrates38.36 g13.95%
Sugar16.61 g18.46%
Cholesterol11.13 mg3.71%
Sodium451.34 mg19.62%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein9.5 g19.0%
Vitamin C84.32 mg102.21%
Manganese0.93 mg46.29%
Vitamin A2070.96 IU41.42%
Phosphorus287.51 mg28.75%
Fiber6.92 g27.69%
Magnesium110.68 mg27.67%
Vitamin E4.05 mg27.01%
Folate101.47 µg25.37%
Vitamin B20.31 mg17.96%
Vitamin B60.35 mg17.73%
Vitamin B10.26 mg17.61%
Potassium602.33 mg17.21%
Copper0.34 mg17.2%
Calcium144.67 mg14.47%
Iron2.59 mg14.38%
Vitamin K15.09 µg14.37%
Zinc1.97 mg13.11%
Selenium5.68 µg8.12%
Vitamin B50.73 mg7.34%
Vitamin B31.41 mg7.05%
Vitamin B120.21 µg3.52%