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

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A light, lemony vinaigrette drapes the crisp asparagus in this well-seasoned salad from Linda Lacek of Winter Park, Florida. "The dressing can bleach the vegetables it touches, so toss the asparagus with the vinaigrette just before serving," Linda advises.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1 garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • Dash salt
  • 1 pound fresh asparagus, trimmed

Nutritional Facts

1 each: 77 calories, 7g fat (1g saturated fat), 0mg cholesterol, 59mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 vegetable, 1 fat.


  1. For vinaigrette, in a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Cover and refrigerate for at least 1 hour.
  2. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Place in a serving bowl; cover and refrigerate. Just before serving, shake vinaigrette and drizzle over asparagus. Yield: 4 servings.
Originally published as Vinaigrette Asparagus Salad in Taste of Home April/May 2007, p49

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