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Asparagus Salad with Raspberry Vinegrette














Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


2 pounds asparagus
cut into 1" pieces
1 each sweet red bell peppers
seeded, cut 1/4"x 1" pieces
1 each red onion
½ cup raspberry vinegar
½ cup water
1 tablespoon sugar
or honey
1 teaspoon parsley leaves


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 402g (14.2 oz)
Amount per Serving
Calories 1074% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 25%
Sugars g
Protein 12g
Vitamin A 53% Vitamin C 92%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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