Asparagus and Ruby Grapefruit Salad A delightful blend of fruits and vegetables make this refreshing salad a spring favorite. Yield: 1 Each Food Cost Per Serving: $.57 Ingredient Asparagus, trimmed and blanched through Ruby Red Grapefruit Segments, peeled, no white pith Red Bell Pepper, finely minced Bread Crumbs, small crumb Parsley, dried Garlic, finely minced SunGlow European Style Butter Blend Feta Cheese, crumbled Salt and Pepper Imperial Balsamic & Olive Oil Vinaigrette
Quantity 1 small bunch 6-8 segments each 1 tbsp. 4 tbsp. 1 tsp. 1 tsp. 2 tbsp. 3 tbsp. to taste 4 fl. oz.
Methods: 1. Trim asparagus to desired length and peel if thick and woody 2. Bring a large pot of salted water to a boil and in small batches, cook the asparagus until bright. green and tender, but still with a bite. Cool down all asparagus in cold water, drain and reserve . 3. To make the toasted bread crumbs, heat a sautĂŠ pan on medium, add in the butter blend to melt, add in garlic and cook briefly. Add the bread crumbs and heat until they are toasted lightly brown (5-7min). Drain and toss with parsley, salt and pepper. 4. To assemble, place asparagus in a bowl, and season with salt and pepper. Add in 2 oz. of dressing and toss gently to coat. Lay in center of plate. 5. Next, arrange the grapefruit and top asparagus with bread crumbs, pepper and feta cheese. Drizzle remaining dressing around plate. 6. Serve with appropriate side dish, like brown rice .