Pickle Asparagus Salad Recipe

Pickle Asparagus Salad Recipe
Pickle Asparagus Salad Recipe photo by Taste of Home
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Pickle Asparagus Salad Recipe

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Asparagus is our favorite vegetable, so when it's in season, I try every possible way to prepare it. This attractive salad appears on our table often. Pickle juice gives the dressing a distinctive flavor. -Peggy Davies, Canon City, Colorado
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1/2 pound fresh asparagus, cut into 1-inch pieces
  • 1/4 cup water
  • 2 tablespoons chopped sweet pickle
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon pickle juice
  • 1 teaspoon minced chives
  • Salt and pepper to taste
  • Lettuce leaves
  • 1 medium tomato, sliced
  • 1 hard-boiled large egg, sliced

Directions

Place the asparagus and water in a microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender. Drain and rinse in cold water. Place in a bowl. Combine the pickle, oil, lemon juice, pickle juice, chives, salt and pepper; pour over asparagus and toss to coat. Cover and refrigerate for 1 hour.
Use a slotted spoon to serve the asparagus on lettuce-lined plates. Top with tomato and egg slices; drizzle with some of the dressing. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Asparagus Salad in Reminisce Extra June 2003, p52

Nutritional Facts

1 each: 207 calories, 17g fat (3g saturated fat), 106mg cholesterol, 185mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 5g protein.

  • 1/2 pound fresh asparagus, cut into 1-inch pieces
  • 1/4 cup water
  • 2 tablespoons chopped sweet pickle
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon pickle juice
  • 1 teaspoon minced chives
  • Salt and pepper to taste
  • Lettuce leaves
  • 1 medium tomato, sliced
  • 1 hard-boiled large egg, sliced
  1. Place the asparagus and water in a microwave-safe dish. Cover and microwave on high for 2-3 minutes or until crisp-tender. Drain and rinse in cold water. Place in a bowl. Combine the pickle, oil, lemon juice, pickle juice, chives, salt and pepper; pour over asparagus and toss to coat. Cover and refrigerate for 1 hour.
  2. Use a slotted spoon to serve the asparagus on lettuce-lined plates. Top with tomato and egg slices; drizzle with some of the dressing. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Asparagus Salad in Reminisce Extra June 2003, p52

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