Light Roasted Asparagus Salad

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 teaspoon olive oil
• 1/2 cup orange juice
• 2 tablespoons olive oil
• 2 tablespoons orange marmalade
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh gingerroot
• 7 cups torn mixed salad greens
• 3 tablespoons sunflower kernels, toasted

1. Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with oil. Bake, uncovered, at 400u0b0 for 10 minutes or until crisp-tender. Cool.
2. For dressing, combine the orange juice, oil, marmalade, lime juice, salt and ginger in a jar with tight-fitting lid; shake well. Refrigerate.
3. To serve, place the greens in a salad bowl or on individual plates; top with asparagus. Drizzle with dressing and sprinkle with sunflower kernels.

fresh asparagus, olive oil, orange juice, olive oil, orange marmalade, lime juice, salt, fresh gingerroot, sunflower kernels

Taken from www.tasteofhome.com/recipes/light-roasted-asparagus-salad/ (may not work)