Why should you avoid store bought salad dressing? Let’s see…
I love making simple, wholesome salad dressing to drizzle over fresh greens and veggies. It takes way less time and effort than you’d think, and it’s so worth it.
This salad has my two favorite green foods: arugula and asparagus. Look for organic arugula and skinny asparagus spears.
¼ cup red wine vinegar
1 Packet Stevia
zest from 1 Lemon
1 tablespoon dijon mustard
1 tablespoon olive oil
1 tablespoon fresh tangerine juice
Dash of salt and pepper
1 bunch skinny asparagus
1 tablespoon olive oil
Dash of salt and pepper
4 cups Baby Arugula
2 tangerines, peeled and segmented
1 avocado, peeled, pitted and sliced
In a small bowl combine the dressing ingredients.
Preheat oven to 350 degrees F and lightly grease a baking pan with olive oil.
Trim and discard the asparagus ends. Cut into 1-inch segments. Toss with the olive oil, season with salt and pepper.
Spread the asparagus over the prepared pan, bake for 10-15 minutes, until tender. Remove from oven and allow to cool.
In a large bowl combine the arugula, tangerine segments, avocado slices and cooked asparagus. Drizzle with the dressing and serve.
Calories: 182
Fat: 13g
Carbohydrates: 15g
Sodium: 246mg
Fiber: 7g
Protein: 4g
Sugar: —