Spring Greens with Sherry-Orange Vinaigrette



A refreshing salad accented by a distinctive Spanish cheese.


  1. Break off tough ends of asparagus as far down as stalk snaps easily. Wash thoroughly. Remove scales if sandy or tough. Bring small amount of water to a boil in Dutch oven or skillet. Arrange asparagus in steamer basket; cover. Steam just until tender (5-6 minutes). Drain. Place in cold water to stop cooking. Spread out to dry on paper towels. Refrigerate, covered. Prepare Sherry-Orange Vinaigrette.
  2. To Serve: Arrange greens in large bowl. Toss with 3 tablespoons vinaigrette. Divide greens evenly among 8 chilled salad plates. In same bowl, toss asparagus with 2 tablespoons vinaigrette. Divide asparagus evenly among greens. Arrange 3-4 clementine sections on each salad; sprinkle with green onion slices and cheese shavings. Drizzle each salad with small amount of remaining vinaigrette. (All vinaigrette will not be used).
Sherry-Orange Vinaigrette
  1. In small bowl, whisk all ingredients together until well blended. Vinaigrette can be refrigerated, covered, for up to 2 weeks.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.