Asparagus, Orange and Endive Salad Recipe -
Asparagus, Orange and Endive Salad Recipe
  • READY IN 20 mins

Asparagus, Orange and Endive Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 - 1 cup servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  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 More Reviews

Most Helpful Positive Review
Jan 15, 2004

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. :-)

Most Helpful Critical Review
Nov 25, 2003

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.

Jul 10, 2005

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.

Jan 15, 2004

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!!!

Sep 13, 2004

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.

Jan 15, 2004

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.

Jun 22, 2005

We liked this-the flavors of the endive combined with sweet oranges balanced each other nicely!

Mar 31, 2005

This is wonderful. I added toasted pecans. Really good dressing.


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  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 9 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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