Asparagus Salad With Mimosa Vinaigrette

As much as I love asparagus, I do think when served raw, its bitterness is a little tough to handle. Here, I shaved the stalks into thin strips so their mouth-filling flavor is more evenly distributed within the salad. The finished dish is then dressed with an orange mimosa vinaigrette to make for a bright, bubbly complement to the asparagus.

Make some mimosas with the leftover champagne and pair with the salad for a decadent - but still healthy - brunch treat!

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Serves: 4

Prep time: 15 minutes

Ingredients:

  • 4 cups mixed baby greens
  • 4 stalks asparagus, shaved with a peeler
  • 1/4 cup thinly sliced shallots
  • 3/4 cup cherry tomatoes, halved

For the vinaigrette:

  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons dry champagne
  • Juice and zest of 1 orange
  • 1/2 cup olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions:

1. In a large mixing bowl, gently toss together the mixed baby greens, shaved asparagus, sliced shallots and tomato halves.

2. In a small bowl, whisk together the vinegar, champagne, orange juice and orange zest. Steadily whisk in the olive oil, and season to taste. Pour over the salad and gently toss.

Note: Learn more about the health benefits of asparagus.

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