Beet And Orange Salad

• 340 g asparagus spears, trimmed
• 100 g curly endive, leaves separated
• 125 g radicchio, leaves separated
• 425 g packaged baby beetroot, drained, halved
• 2 tsp toasted pine nuts
• 2 None blood oranges (480g), peeled and segmented
• 75 g low-fat feta cheese
• 2 tbsp strained blood orange juice
• 2 tsp lemon juice
• 2 tsp olive oil
• 1 tbsp white wine vinegar

1. Cook the asparagus in a medium saucepan of boiling water for 1 min, then drain and rinse under cold water and drain again.
2. To make the orange dressing, combine the juices, olive oil and vinegar in a screw-top jar and shake well.
3. Arrange the leaves on serving plates. Top with beetroot, nuts, asparagus, orange segments and feta. Drizzle with the orange dressing and serve.

curly endive, radicchio, baby beetroot, nuts, oranges, lowfat, orange juice, lemon juice, olive oil, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/31710 (may not work)