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Asparagus, Orange and Endive Salad
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1/2 cups diagonally sliced asparagus
cups rinsed, dried and torn endive leaves
large oranges, sliced into rounds
red onion, thinly sliced
/3 cup raspberry vinegar
tablespoons canola oil
tablespoon orange juice
tablespoon white sugar
salt and pepper to taste
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.
In a large bowl, combine the asparagus, endive, oranges, and
red onion.
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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Asparagus, Orange and Endive Salad
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