Asparagus and Mandarin Orange Salad recipe

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Ingredients

1 pound thin asparagus spears
⅓ cup balsamic vinegar
3 tablespoons olive oil
1 (12 ounce) can mandarin oranges, drained
½ red onion, thinly sliced
10 cherry tomatoes, or more to taste
5 kalamata olives, or to taste

Nutrition Info

73.7 calories
carbohydrate: 7.7 g
cholesterol: : -
fat: 4.7 g
fiber: 1.5 g
protein: 1.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 37.1 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.

  2. Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar, set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.

Recipe Yield

10 servings

Recipe Note

I had this at a restaurant and loved it so had to try and duplicate it at home. Yummy. Quick and easy. I used a small amount of the mandarin juice in the balsamic mixture. Serve immediately or chill.

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