Light And Refreshing

Orange and Asparagus Salad

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Average: 4.3 (3 votes)
(3 votes)
Orange and Asparagus Salad
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
213
calories
Calories

Healthy, because

Even smarter

Nutritional values

With folic acid in your luggage, green asparagus comes around the corner: the B vitamin promotes cell renewal and blood formation. It is also an important vital substance, especially for pregnant women, to protect the unborn child from possible malformations. The green asparagus spears also contain zinc, which firms the body and strengthens the immune system.

For some variation, the oranges can be replaced by grapefruits; instead of Parmesan cheese, a spicy blue cheese also tastes good. To keep the green asparagus fresh after purchase, the spears should be sufficiently watered. Wrap the asparagus in a damp cloth and store it in the refrigerator.

1 serving contains
(Percentage of daily recommendation)
Calorie213 cal.(10 %)
Protein7 g(7 %)
Fat13 g(11 %)
Carbohydrates16 g(11 %)
Sugar added3 g(12 %)
Roughage4.8 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.7 mg(39 %)
Vitamin K69.8 μg(116 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.2 mg(14 %)
Folate198 μg(66 %)
Pantothenic acid1.4 mg(23 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C78 mg(82 %)
Potassium519 mg(13 %)
Calcium184 mg(18 %)
Magnesium45 mg(15 %)
Iron1.6 mg(11 %)
Iodine19 μg(10 %)
Zinc1.2 mg(15 %)
Saturated fatty acids4.7 g
Uric acid60 mg
Cholesterol14 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
2 large Oranges
2 Tbsps olive oil
1 tsp honey
2 Tbsps lighter balsamic vinegar
sugar
salt
freshly ground peppers
22 ozs green Asparagus
1 Tbsp lemon juice
10 ozs mixed Lettuce (such as endive, radicchio, etc.)
2 ozs black Olives (pitted)
1 Tbsp butter
3 Tbsps grated Parmesan
How healthy are the main ingredients?
OliveParmesanolive oilhoneyOrangesugar

Preparation steps

1.

Peel the oranges and remove the white pith. Cut out the fillets and collect any juice that escapes in a small bowl. Squeeze the juice from the resulting skins and mix all the orange juice with the olive oil, honey and vinegar. Season with sugar, salt and pepper to taste.

2.

Rinse the asparagus, peel the bottom third and cut off the tough ends. In a large pot, bring plenty of water, the lemon juice, a pinch of sugar and 1 teaspoon salt to a boil. Add the asparagus and cook for about 5 minutes.

3.

Rinse the salad greens, spin dry and tear into bite-size pieces. Drain the olives and cut into rings.

4.

Drain the asparagus, rinse with cold water and drain well again. Melt the butter in a pan, saute the asparagus for 1-2 minutes and season with salt. Arrange the salad greens, orange segments and olives in a serving dish. Arrange the asparagus on top and sprinkle with Parmesan. Drizzle the vinaigrette over the salad and serve immediately.