Asparagus Salad with Raspberry Vinegrette
Yield
4 servingsPrep
30 minCook
?Ready
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
asparagus
cut into 1" pieces |
|
| 1 | each |
sweet red bell peppers
seeded, cut 1/4"x 1" pieces |
|
| 1 | each |
red onion
chopped |
|
| 118 | ml |
raspberry vinegar
|
|
| 118 | ml |
water
|
|
| 15 | ml |
sugar
or honey |
|
| 5 | ml |
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.
