Recipe by 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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2 1/2 cups
diagonally sliced asparagus
rinsed, dried and torn endive leaves
oranges, sliced into rounds
red onion, thinly sliced
salt and pepper to taste
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. :-)
Sorry. I really was dissapointed with this one after all the great reviews. Although I love all of the ingredients separately, I thought the taste of all of them combined was awful.
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.
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!!!
This is my favorite salad ever,and I am super picky.
I took the advice and used mandarin oranges, and mixed the left over juice (instead of the the oj) with the raspberry vinagrette, sugar and olive oil.
I also added candied pecans, gorgonzola and cherry tomatoes.
There is nothing better than this combo.
I was assigned to be the "Salad Guy" at a potluck BBQ that I co-hosted last night. I went online to find a different kind of salad other than a bland green one and came across this one. After serving it last night, it was an instant hit! Everyone was asking me for the recipe so I gave them the website address instead. The only thing I varied was that I used 1/4 of the red onion instead of a whole one and everyone still thought it was a main ingredient if not part of the salad's name.
We liked this-the flavors of the endive combined with sweet oranges balanced each other nicely!
This is wonderful. I added toasted pecans. Really good dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus, Orange and Endive Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 44
The hard work's over, now celebrate the leftovers.
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