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Asparagus Salad with Orange-Sesame Dressing https://www.metro.ca/userfiles/image/recipes/salade-asperges-orange-sesame-2159.jpg PT15M PT05M PT20M
In a pot of boiling salted water, cook asparagus 3-5 minutes or until tender-crisp. Rinse under cold water and drain. In a large bowl, put asparagus, celery and pepper. Set aside. In a small bowl, whish Dijon mustard, orange juice, orange zest and white wine vinegar together. Mix in olive oil, sesame oil, basil, salt and pepper. Pour orange-sesame dressing over vegetables and toss to coat evenly. Serve immediately or cover and refrigerate.
6
5 1 5 5
1 lb (450 g) fresh asparagus , trimmed and cut into 1/2 in. (1 cm) pieces 3 celery, cut diagonally into 1/2 in. (1 cm) pieces 2 red or yellow peppers, cut into 1/2 in. (1 cm) pieces blood oranges, sectionned
Asparagus Salad with Orange-Sesame Dressing

Asparagus Salad with Orange-Sesame Dressing

Rate this recipe
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  • Lactose-free
6
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (450 g)
    fresh asparagus , trimmed and cut into 1/2 in. (1 cm) pieces
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    product of ontario, canada no. 1 grade 3.99/lb, 8.80/ kg


  • 3
    celery, cut diagonally into 1/2 in. (1 cm) pieces
  • 2
    red or yellow peppers, cut into 1/2 in. (1 cm) pieces
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    SWEET SHEPHERD PEPPERS

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    RED, ORANGE OR YELLOW SWEET PEPPERS PRODUCT OF ONTARIO RED SWEET SHEPHERD PEPPERS PRODUCT OF ONTARIO 6.59/KG

    RED, ORANGE OR YELLOW SWEET PEPPERS PRODUCT OF ONTARIO RED SWEET SHEPHERD PEPPERS PRODUCT OF ONTARIO 6.59/KG

    $2.99 /lb



  • blood oranges, sectionned
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    SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN BOSC PEARS PRODUCT OF SOUTH AFRICA, EXTRA FANCY GRADE 3.95/KG

    SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN BOSC PEARS PRODUCT OF SOUTH AFRICA, EXTRA FANCY GRADE 3.95/KG

    $1.79 /lb


  • Dressing:

  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • 1/4 cup
    (60 mL)
    orange juice
  • 2 tsp.
    (10 mL)
    orange zest
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    SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN BOSC PEARS PRODUCT OF SOUTH AFRICA, EXTRA FANCY GRADE 3.95/KG

    SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN BOSC PEARS PRODUCT OF SOUTH AFRICA, EXTRA FANCY GRADE 3.95/KG

    $1.79 /lb


  • 3 Tbsp.
    (45 mL)
    white wine vinegar
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

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    750 ml - 1 l SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    sesame oil
  • 2 Tbsp.
    (30 mL)
    chopped fresh basil

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

In a pot of boiling salted water, cook asparagus 3-5 minutes or until tender-crisp. Rinse under cold water and drain.

In a large bowl, put asparagus, celery and pepper. Set aside.

In a small bowl, whish Dijon mustard, orange juice, orange zest and white wine vinegar together.

Mix in olive oil, sesame oil, basil, salt and pepper.

Pour orange-sesame dressing over vegetables and toss to coat evenly. Serve immediately or cover and refrigerate.

Source : Metro

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Lactose-free recipes

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