Spring Greens with Sherry-Orange Vinaigrette

A refreshing salad accented by a distinctive Spanish cheese.
Servings 8
Prep Time



  • 1 lbs fresh asparagus
  • 5 tbsp Sherry-Orange Vinaigrette, divided
  • 1 (5 ounce) package spring mix
  • 28 clementine or orange sections
  • 1/3 cup diagonally sliced green onions
  • 1/2 cup shaved Manchego cheese

Sherry-Orange Vinaigrette:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp sherry vinegar
  • 3 tbsp fresh squeezed orange juice
  • 2 tsp Sugar
  • 1/2 tsp Kosher Salt
  • 1/2 tsp orange zest
  • 1/8 tsp White Pepper
  • 1/8 tsp ground cumin


  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.