Tangy Asparagus Endive Salad Recipe

Tangy Asparagus Endive Salad Recipe

Ingredients:

2.5 c of asparagus; sliced diagonally
2 c of endives; washed, drained & torn
2 oranges (large); sliced crosswise into circles
1 onion (red); cut into thin slices
1/3 c of raspberry vinegar
2 tbsp of canola oil
1 tbsp of freshly-squeezed orange juice
1 tbsp of refined sugar
Salt & ground black pepper

Directions:

Blanch the asparagus for about a minute into a pot (large) of simmering water, then drain it. To dilute the flavor and stop the cooking process, plunge the asparagus into icy water for about 30 – 60 seconds. Drain it once more, and pat dry with paper towel.

To prepare the dressing, mix the sugar, orange juice, canola, and raspberry vinegar. Whisk the mixture and then, add a dash of salt, plus ground black pepper to taste. Set aside.

Using a mixing bowl (large) – combine red onions with oranges, endives and asparagus. Toss with the orange and raspberry vinegar mixture. Best served chilled.