Recipe: Orange Plus Asparagus Sautéed Salad
Description: Elevate your luncheon experience with this vibrant Orange Plus Asparagus Sautéed Salad, an enticing blend of flavors and textures that pairs beautifully with cold chicken breast or serves as a delightful standalone dish. Originally sourced from the depths of the internet, this recipe promises both visual appeal and gastronomic satisfaction, making it an ideal choice for those seeking a quick and nutritious meal.
Recipe Category: Lunch/Snacks 🥗
Keywords: Vegetable, Canadian, Low Protein, Vegan, Low Cholesterol, Stove Top, < 30 Mins
Servings: 4
Nutritional Information (per serving):
- Calories: 185.5
- Fat Content: 12.7g
- Saturated Fat Content: 4.3g
- Cholesterol Content: 15.3mg
- Sodium Content: 57mg
- Carbohydrate Content: 14.6g
- Fiber Content: 5.1g
- Sugar Content: 8.1g
- Protein Content: 5g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 | White wine |
| 3 | Butter |
| – | Margarine |
| 2 | Pecans |
| 1/3 | Fresh asparagus |
| 3/4 | Fresh peas |
| 1/2 | Cremini mushrooms |
| 1 1/2 | White mushrooms |
| 1 | Boston lettuce |
| 1 | Orange |
Instructions:
-
Prepare Pecans: In a skillet, melt 1 tablespoon of butter (or margarine) over medium heat. Add pecans and sauté until lightly browned. Remove from skillet and drain on a paper towel.
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Cook Asparagus: In the same skillet, add the remaining butter. Sauté asparagus spears over medium heat for about 2 minutes. Pour orange juice and white wine into the pan, cover, and steam for 3 minutes or until the asparagus is crisp-tender (be careful not to overcook).
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Add Peas: Once the asparagus is cooked, add fresh peas to the skillet. Cook for an additional 1 minute.
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Incorporate Mushrooms: Stir in both cremini and white mushrooms, allowing them to heat through.
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Prepare Serving: Arrange Boston lettuce leaves on 4 plates. Let the sautéed asparagus and veggies cool to room temperature, then divide them among the lettuce leaves.
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Garnish: Sprinkle zest over the salad, along with the sautéed pecans. Add an orange wedge for garnish.
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Serve: Before serving, squeeze the juice from the orange wedges over the salad for an extra burst of citrus flavor.
This Orange Plus Asparagus Sautéed Salad is not only visually appealing but also packs a flavorful punch, combining the natural sweetness of oranges with the earthy tones of asparagus and mushrooms. It’s a delightful blend of textures, from the crispness of the lettuce to the crunch of the pecans, creating a symphony of taste sensations with every bite. Perfect for those seeking a light and refreshing meal option that’s both quick to prepare and nutritious, this salad is sure to become a favorite in your culinary repertoire. Whether served as a standalone dish or paired with cold chicken breast, it’s guaranteed to impress even the most discerning of palates. So why wait? Try this recipe today and elevate your luncheon experience to new heights! 🍊🥬
