Guest guest Posted June 6, 2000 Report Share Posted June 6, 2000 * Exported from MasterCook * Asparagus Salad with Sweet Balsamic Vinegar Recipe By :Bon Appétit - October 1997 Serving Size : 4 Preparation Time :0:00 Categories : Salads/Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup balsamic vinegar 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon chopped fresh marjoram OR 1 tsp dried 1 teaspoon minced garlic 2 pounds asparagus 1 small red bell pepper -- diced 1/3 cup chopped pecans -- toasted Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper. Note: Trim tough ends of asparagus, cut on diagonal into 2-inch pieces. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve. MC formatted by Andi - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 17g Total Fat; (72% calories from fat); 4g Protein; 11g Carbohydrate; 0mg Cholesterol; 50mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Quote Link to comment Share on other sites More sharing options...
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