Asparagus, Orange and Endive Salad

[Guest guest]

Asparagus, Orange and Endive Salad

 

2 1/2 cups fresh asparagus, diagonally sliced

2 cup endive leaves, torn

2 small orange, peeled, sliced into rings and seeded

1 small red onion, very thinly sliced

1/3 cup raspberry vinegar

2 tbsps. canola oil

1 tbsp. orange juice

1 tbsp. sugar

salt and pepper, to taste

 

Add asparagus to a large pot of boiling water and blanch for 1 minute. Drain

and plunge asparagus into bowl of cold water. Drain again. Dry the asparagus.

Combine with endive, oranges, and red onion. Whisk together remaining dressing

ingredients. Add dressing to asparagus-endive mixture, toss well, and serve.

Makes 6 servings.

 

 

 

 

Now with a new friend-happy design! Try the new Canada Messenger