Asparagus Salad With Raspberry Vinegrette Recipe




Recipe Categories:
Fruit; Salad; Vegetable


You are viewing:
Asparagus Salad With Raspberry Vinegrette Recipe


 



These Fruit Recipes feature healthy and nutritious recipes including:


  • Pear Recipes
  • Grape Recipes
  • Strawberry Recipes
  • Peach Recipes
  • Apple Recipes
  • ...many more fruit recipes


Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
[ Ralph Waldo Emerson]


More Information on Fruit:

Fruit Nutrition
A Guide to Growing Fruit
Fruit Facts



These Fruit Recipes are part of our collection of over 60,000 recipes.





 





Asparagus Salad With Raspberry Vinegrette

 

Ingredients

2 lb fresh asparagus, washed well and cu, t into 1 pieces
1 red pepper, seeded and cut into 1/4, x 1 pieces
1 red onion, chopped
1/2 cup raspberry vinegar
1/2 cup water
1 tbsp sugar or honey
1 tsp parsley



 

Preparation

Steam the asparagus pieces for 2 minutes. Plunge into cold water to
stop cooking. Drain.

Put asparagus, red pepper and onion into a plastic bowl (with cover).
Blend vinegar, water, sugar (honey) and parsley in a separate bowl
and then pour over vegetables. Adjust seasonings if desired (may want
to add more sweetness). Stir, cover and refrigerate for at least 24
hours. Stir every so often.

Serve cold as a side salad.

Hint: make sure you only use the tender part of the asparagus. My mom
taught me that you hold the tip and base of the asparagus in separate
hands and then bend it until it breaks. Only use the tip end and use
the base end for soup or compost it.

Lucinda Rasmussen From Fatfree Digest
April-May 1994, Formatting by Sue Smith (using MMCONV)

 

 

Servings: 4