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Balsamic Asparagus Salad
For this asparagus salad, allow enough time to let the flavors blend for at least an hour. 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
Ingredients
- 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
Directions
- 1. In a large saucepan, bring 1 in. 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.
- 2. 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.
Nutrition Facts
3/4 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.
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