Shaved Asparagus Salad with Orange-Tarragon Vinaigrette - 10g Carbs, 3g Fiber, 5g Sugar

From: Vegetarian Times - Issue: May 1, 2009 p.60
Shaving asparagus with a vegetable peeler yields long tendrils that don't need to be cooked. Here, the strands are tossed with a citrusy vinaigrette.
Serves: 6
1 large shallot, peeled and minced (3 Tbs.)
1/3 cup raw hazelnuts or filberts
3 Tbsp white wine vinegar
1 Tbsp chopped fresh tarragon leaves
2 tsp orange zest
1 tsp Dijon mustard
7 Tbsp olive oil
1/2 lb fresh asparagus (8 to 10 medium-size spears)
6 cups mixed spring greens
2 navel oranges

1. Preheat oven to 400 degrees F. Place hazelnuts on baking sheet, and toast 15 minutes, or until skins darken and split. Rub nuts between two towels until skins come off. Cool, then coarsely chop.
2. Whisk together shallot, vinegar, tarragon, orange zest, and mustard in bowl. Whisk in oil. Season with salt and pepper, if desired.
3. Peel asparagus into long, thin strands with peeler. Toss with greens in bowl.
4. Peel oranges with knife, removing white pith. Slice between membranes, and cut orange segments directly into salad, letting juice drip into bowl. Toss salad with hazelnuts and 3 Tbs. dressing. Serve remaining dressing on side.

Nutrition per Serving: 115 Calories, 8g Total Fat, 1g Saturated Fat, 111mg Sodium, 10g Carbs, 3g Fiber, 5g Sugars, 3g Protein