Watercress and Asparagus Salad

Готовим Appetiziers Watercress and Asparagus Salad

Roasted asparagus adds gourmet flair to this starter that pairs peppery watercress with a sweet citrusy vinaigrette.

  1. Heat oven to 400°F. On rimmed baking sheet, toss asparagus, oil, salt, and pepper; arrange in single layer. Roast 20–25 min., until tender. Cool.
  2. Combine dressing and orange zest. On platter, arrange watercress with asparagus, cucumbers, tomatoes, and radishes. Drizzle with dressing.

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1 lb. asparagus trimmed
1 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. olive oil & vinegar salad dressing
1 tsp. grated orange zest
4 c. loosely packed watercress leaves
3 mini cucumbers cut into chunks
1 c. cherry tomatoes quartered
3 large radishes each cut into 8 wedges

Adv

Autors
Preparation time
20
Cooking time
50
Difficulty
Easy
Serves
people
Method
Slice
Category
Appetiziers
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