Asparagus, Orange and Endive Salad

Asparagus, Orange and Endive Salad

26

"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."

Ingredients

20 m {{adjustedServings}} servings 109 cals
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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

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Directions

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  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

26
  1. 37 Ratings

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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, whi...

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 vineg...

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 ...