"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, April 14, 2012

Orange and Asparagus Bleu Cheese Salad

2 oranges - peeled and sliced
1 1/2 pounds of asparagus
1 tbsp Orange Juice
1 cup Litehouse Bleu Cheese Crumbles
1/4 cup Litehouse Red Wine and Olive Oil dressing
Bring a large pot of salted water to a boil. Add asparagus and cook until crisp (about 4 minutes). Drain, then place asparagus under cool running water to chill. Whisk together the orange juice and Litehouse Red Wine & Olive Oil dressing. Divide the asparagus, bleu cheese crumbles and oranges among 4 salad plates, drizzle each with the dressing mix. Add salt to taste.

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