Asparagus, Orange And Endive Salad
Published in: Salad Recipes
2 1/2 cup diagonally sliced asparagus
2 cup rinsed -- dried and torn endive leaves
2 large oranges -- sliced into rounds
1red onion -- thinly sliced
1/3 cup raspberry vinegar
2 tablespoons canola oil
1 tablespoons orange juice
1 tablespoons 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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