Have you made Asparagus Salad with Raspberry Vinegrette?
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish

Prep Time: 8 hours

Cooking Time: 5 min.

Total Time: 8 hours and 5 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: French

Serving Size: 4 - Change

Nutritional Facts

Servings Per Recipe: 4

Amount Per Serving

Calories 56

% Daily Value**

Total Fat 1g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 11mg

Total Carbohydrate 8g

Dietary Fiber 3g

13%

Sugars 4g

Protein 6g

Vitamin A 32%

Vitamin C 102%

Calcium 4%

Iron 7%

Potassium 10%

Vitamin E 8%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus Salad with Raspberry Vinegrette

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Cup Water

1 Teaspoon Parsley minced

1/2 Cup Raspberry Vinegar

2 Pounds Fresh Asparagus washed well and cut into 1& quot; pieces

1 Red Pepper seeded and cut into 1/4& quot; x 1" pieces

1 Red Onion chopped

1 Tablespoon Sugar or Honey

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Directions:

1. Steam the asparagus pieces for 2 minutes.

2. Drain.

3. Put asparagus, red pepper and onion into a plastic bowl (with cover).

4. Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables.

5. Adjust seasonings if desired (may want to add more sweetness).

6. Stir, cover and refrigerate for at least 24 hours.

7. Serve cold as a side salad.

8. Hint: make sure you only use the tender part of the asparagus.

9. My mom taught me that you hold the tip and base of the asparagus in separate hands and then bend it until it breaks.

10. Only use the tip end and use the base end for soup or compost it.

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Dietary Notes:

This recipe is low-sodium with 10.75mg per serving, low-fat with 0.75g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 32% of your daily recommended intake per serving. This recipe is high in Vitamin C with 102% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Raspberry, Asparagus, Sulfites, Natural Sweeteners, Vinegar, Onion allergies.


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