Citrus and Asparagus Salad

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Citrus and Asparagus Salad might be a recipe you should try. For $2.11 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains about 9g of protein, 28g of fat, and a total of 451 calories. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. If you have mint, pepitas, feta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns an outstanding spoonacular

Instructions

1. 1

   Using a sharp knife, cut the ends off one of the grapefruit.

2. 2

   Cut away the peel and white pith, following the natural curve of the fruit with your knife. Then cut the peeled grapefruit lengthwise into quarters, then slice into 1/4-inch slices. Repeat this process with one of the oranges. Set the cut fruit aside in a bowl.

3. 3

   With the remaining grapefruit and orange, squeeze 2 T. juice from each fruit.

4. 4

   Combine grapefruit and orange juice with the lemon juice, shallot, mint, olive oil, salt and a few grindings of fresh black pepper.

5. 5

   Whisk to emulsify, set aside.

6. 6

   Meanwhile, in a saucepan fitted with a steamer basket, bring a couple of inches of water to a boil, add the asparagus and steam for about 5 minutes, until just becoming tender. Immediately plunge the asparagus into a bowl of ice water to stop the cooking.

7. 7

   Drain and pat briefly with paper towel. In a medium bowl, toss asparagus with 1 1/2 T. of the dressing. In another bowl, toss quinoa with 1/4 c. of the dressing.

8. 8

   To assemble the salad: toss the salad greens with half of the remaining dressing. Heap the quinoa in the center of a large bowl, layer the asparagus and citrus over the salad.

9. 9

   Sprinkle with the feta and pepitas and drizzle with the remaining dressing.

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