Balsamic Asparagus Salad
Allow enough time to let the flavors blend for at least an hour when making this salad; that’s one of the secrets to why it tastes so delicious. If you're short on time, use 1/2 cup prepared balsamic vinaigrette instead of making it from scratch. —Dolores Brigham, Inglewood, California
Total TimePrep: 20 min. + chilling
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 1/3 cup thinly sliced red onion
- 1/2 cup chopped sweet red pepper
- 1/4 cup dried cranberries
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- Dash salt and pepper
- 3 tablespoons slivered almonds, toasted
- 3 tablespoons chopped cooked bacon or bacon bits
- In a large saucepan, bring 1 in. of water to a boil. Add asparagus; cover and boil for 3-4 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries.
- In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.
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Nutrition Facts3/4 cup: 139 calories, 9g fat (1g saturated fat), 3mg cholesterol, 208mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
Originally published as Marinated Asparagus Salad in Taste of Home April/May 2019