Learn more about Chef Anthony Stewart at www.pritikin.com
2 bunches asparagus
2 firm, ripe tomatoes, cored, quartered, and cut into bite-sized pieces
3 blood oranges, peeled and sectioned
1 large bunch romaine, shredded
½ cup red wine vinegar
½ cup orange juice
1 Tablespoon fresh garlic, minced
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1. For dressing, combine all dressing ingredients and whisk.
2. Remove tough asparagus ends, cut on the diagonal into 1-inch pieces, and blanch.
3. Put asparagus, tomatoes, oranges, and romaine in large bowl. Toss gently with dressing, and serve.
Chef A’s Tip: Be creative! Feel free to forge new fusions. Do you prefer balsamic over red wine vinegar? Go for it! Did you just pick up gorgeous strawberries from the market? Use them instead of oranges for this salad. Remember Pritikin Chef Anthony’s mantra: "If you like foods individually, chances are you will love them when they’re combined." It’s all about discovering new taste treats!