Asparagus Salad with Raspberry Vinegrette
29
29
Ingredients
2 | pounds |
asparagus
cut into 1" pieces |
|
1 | each |
sweet red bell peppers
seeded, cut 1/4"x 1" pieces |
|
1 | each |
red onion
chopped |
|
½ | cup |
raspberry vinegar
|
|
½ | cup |
water
|
|
1 | tablespoon |
sugar
or honey |
|
1 | teaspoon |
parsley leaves
|
Directions
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.
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?