Asparagus, Orange and Endive Salad
Ingredients:
2 1/2 cups diagonally sliced
asparagus
2 cups rinsed, dried and torn
endive leaves
2 large oranges, sliced into
rounds
1 red onion, thinly sliced
1/3 cup raspberry vinegar
2 tablespoons canola oil
1 tablespoon orange juice
1 tablespoon white sugar
salt and pepper to taste
Instructions:
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.
Serves:4
Nutrition Facts:
Calories 111 (37% from fat) | Protein 2.4g | Fat 5g (sat 0.4g) | Carbohydrate 16.2g | Fiber 3.6g | Cholesterol 0mg | Iron < 1mg | Sodium 9mg | Calcium 54mg
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