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Asparagus, Orange and Endive Salad

Asparagus, Orange and Endive Salad

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Robyn Webb

Robyn Webb

Raspberry vinegar is the key to this fruity tasting salad. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
  2. In a large bowl, combine the asparagus, endive, oranges, and red onion.
  3. Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.
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Reviews

TRUCKERDOO
47

TRUCKERDOO

1/15/2004

I am in love with this recipe. I made some changes that I think compliment its simple style: First, I too used canned mandarin oranges, and added about 2 tbsp of that liquid to the dressing, which sort of cut through the vinegar nicely. I also added some chopped avocado, crumbled blue cheese, and smokehouse almonds to the salad - totally divine combinations! I also used spring mix, as did another reviewer. For the dressing, I substituted Raspberry vingegar with some Fig Vinegar I had in the house, and that worked perfectly. Thanks so much! I've already made this salad twice this week - and it's only Wednesday. :-)

POLLY HOOPER
27

POLLY HOOPER

1/15/2004

I loved this recipe and passed it on to my sister who has now made it twice for dinner parties. We changed two things. We use raspberry BALSAMIC vinegar instead of plain raspberry vinegar and added a few sprinkles of feta cheese. It got rave reviews when both of us made it! BRAVO!!!

KATHYP100
26

KATHYP100

7/10/2005

Delicious and refreshing salad. I tweaked it a little bit according to what I had on hand. I used baby spinach instead of endive, green onion instead of red onion, and raspberry balsamic vinegar instead of raspberry vinegar. I also added some sliced, grilled chicken breast to make it a main dish salad and sprinkled sliced almonds over the top. It was a great light supper for a hot summer day.

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