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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process. | 2. Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting. | 3. In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside. | 4. In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat. | 5. Add shaved manchego to each salad serving if desired. | 6. Serve with crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus spear	1	cup	thawed	50.4333	0.0	11.22	0.2833
orange	2			172.96	43.24	3.4592	0.4416
red onion	1/2	cup	sliced cut	-	-	-	-
tomato	2		cut	80.4198	17.3796	3.9316	0.8936
romaine leaf	3	cups	chopped	50.4333	0.0	11.22	0.2833
manchego cheese	2	ounces		50.4333	0.0	11.22	0.2833
extra virgin olive oil	2	tablespoons		50.4333	0.0	11.22	0.2833
sherry wine vinegar	1	tablespoon		50.4333	0.0	11.22	0.2833
orange zest	1/2		minced	50.4333	0.0	11.22	0.2833
orange juice	1	tablespoon	reserved	6.975	1.6119999999999999	0.1085	0.031
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.