Usually, olive oil is served over Spanish salads.
Ensalada de naranja y espárragos (Spanish)
Serves 4
organic asparagus, trim the ends and cut into bite size pieces
2 organic orange
2 organic tomatoes, cut into segments
organic (mixed) shredded lettuce leaves
2 Tsp. (30 ml) olive oil
1/2 tsp. (2,5 ml) sherry vinegar
uno 1. Cook the asparagus in boiling salted water for about 4 minutes. Drain and run under cold water.
dos 2. Zest half an orange. Peel the others and cut into segments.
tres 3. Squeeze out the juice from the membrane, save.
cuatro 4. Arrange the asparagus, oranges, tomatoes, and lettuce into a bowl.
cinco 5. Mix together the oil, vinegar, 1 Tbs. (15 ml) of orange juice, and 1 tsp. (5 ml) orange zest.
seis 6. Just before serving, pour the dressing over the salad and mix.
Disfruta la ensalada!
Enjoy the salad!
