Asparagus Salad With Raspberry Vinegrette

Course : Salads
Serves: 4
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2 pounds fresh asparagus -- washed well cut into 1 inch pieces
1 medium red pepper -- seeded and cut 1 inch pieces
1 medium red onion -- chopped
1/2 cup raspberry vinegar
1/2 cup water
1 tablespoon sugar or honey
1 teaspoon parsley

Preparation / 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.


Nutritional Information:

80 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g Protein; 17g Carbohydrate; 0mg Cholesterol; 8mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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