Asparagus, Orange, and Lentil Salad

Name: Asparagus, Orange, and Lentil Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 907 grams fresh asparagus; 1 medium size fennel bulb; 118 milliliters loosely packed fresh flat-leaf parsley leaves; 2 teaspoons kosher salt, divided; 355 milliliters dried pink lentils, rinsed; 2 larges oranges, peeled and sliced; 0 teaspoons freshly ground pepper; 30 servings Champagne-Shallot Vinaigrette; 473 milliliters coarsely chopped assorted lettuces

Asparagus, Orange, and Lentil Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 48 calories, 3g of protein, and 0g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 30. If you have oranges, champagne-shallot vinaigrette, lettuces, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse fennel thoroughly. Trim and discard root end of bulb. Trim stalks from bulb, and chop fronds to equal 1/4 cup; reserve stalks and remaining fronds for another use. Thinly slice bulb, and toss with oranges, pepper, and 1/2 tsp. salt. Cover and let stand until ready to use.

Ingredients you will need

Orange

Fennel

Pepper

Salt

Meanwhile, cut asparagus tips into 1 1/2-inch pieces.

Ingredients you will need

Asparagus

Cut stalks diagonally into thin slices, discarding tough ends.

Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Add asparagus, and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry with paper towels.

Ingredients you will need

Asparagus

Water

Equipment you will use

Paper Towels

Bring 3 cups water and remaining 1/2 tsp. salt to a boil in saucepan over medium heat.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Add lentils; return to a boil. Reduce heat to low, and cook, stirring often, 8 to 10 minutes or until crisp-tender.

Ingredients you will need

Lentils

Drain well, and rinse with cold water. Toss lentils with 1/4 cup Champagne-Shallot Vinaigrette.

Ingredients you will need

Vinaigrette

Champagne

Lentils

Shallot

Water

Combine lettuces, parsley, asparagus, fennel mixture, and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture.

Ingredients you will need

Vinaigrette

Asparagus

Lentils

Parsley