Green Salad with Asparagus, Oranges and Red Onion

Name: Green Salad with Asparagus, Oranges and Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For dressing; 2/3 cup regular or low-fat mayonnaise; 1/2 cup buttermilk; 3 tablespoons chopped fresh basil; 2 tablespoons olive oil (preferably extra-virgin); 2 tablespoons white wine vinegar; 2 tablespoons chopped fresh tarragon; For salad; 12 asparagus spears, trimmed; 2 oranges; 6 cups mixed baby greens; 1/2 tablespoon chopped fresh basil; 1/2 tablespoon chopped fresh tarragon; 1/4 cup thinly sliced red onion

Servings: persons

For dressing
2/3 cup regular or low-fat mayonnaise
1/2 cup buttermilk
3 tablespoons chopped fresh basil
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
For salad
12 asparagus spears, trimmed
2 oranges
6 cups mixed baby greens
1/2 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh tarragon
1/4 cup thinly sliced red onion

1
Make dressing: Whisk all ingredients in medium bowl to blend.
2
Chill until cold.
3
Make salad: Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes.
4
Transfer asparagus to bowl of ice water to cool.
5
Drain.
6
Cut peel and white pith from oranges.
7
Using small sharp knife, cut between membranes to release segments.
8
(Dressing, asparagus and orange segments can be prepared 1 day ahead.
9
Cover separately; chill.)
10
Arrange asparagus spears in sun burst pattern on platter.
11
Place orange segments between asparagus spears.
12
Mound greens in center of platter.
13
Sprinkle salad with basil and tarragon.
14
Top with red onion slices.
15
Drizzle some dressing over.
16
Pass remaining dressing separately.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For dressing, 2/3 cup regular or low-fat mayonnaise, 1/2 cup buttermilk, 3 tablespoons chopped fresh basil, and more.

Yes, Green Salad with Asparagus, Oranges and Red Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!