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Vinaigrette Asparagus Salad

 Vinaigrette Asparagus Salad
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.
4 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving equals 77 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 59 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.