Grilled asparagus salad
1 pound(s), tough ends trimmed
1 head(s), medium, red leaf, torn (about 6 cups)
Uncooked green peas
Uncooked red onion(s)
1 small, thinly sliced
2 large, navel, segmented, membranes reserved*
Crumbled feta cheese
⅓ cup(s), or gorgonzola cheese
Low-fat vinaigrette salad dressing
- Preheat grill (or grill pan) to high.
- Coat asparagus with cooking spray; sprinkle with salt. Grill asparagus until lightly charred and softened, turning once, about 5 to 6 minutes. Allow to cool to room temperature; slice into 1-inch pieces and place in a serving bowl.
- Add remaining ingredients to asparagus and squeeze orange membranes over top; toss to coat. Yields about 1 heaping cup per serving.