Asparagus, Orange and Endive Salad

Asparagus, Orange and Endive Salad

26

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

20 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

26
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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, whi...

Most helpful critical review

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.

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, whi...

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 vineg...

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 ...

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 ...

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 ...

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.

Good salad. I added some raspberry vinegarette to cut down on the tanginess. Great with some feta cheese on top.

I made this salad for Easter dinner. It was fabulous! I too used canned mandarin oranges as suggested by another user.