Asparagus Salad Recipe

Name: Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups balsamic vinegar; 1 head radicchio, julienned; 1 bunch fresh spinach, cleaned and chopped; 2 heads endive, julienned; 1 bunch watercress; 1 bunch arugula, cleaned and stems cut back; 6 shallots, diced; 24 spears pencil asparagus, blanched and refreshed; 3 plum tomatoes, quartered; 1/4 tablespoon olive oil; 1 carrot, peeled and shaved into strips with peeler

Servings: persons

3 cups balsamic vinegar
1 head radicchio, julienned
1 bunch fresh spinach, cleaned and chopped
2 heads endive, julienned
1 bunch watercress
1 bunch arugula, cleaned and stems cut back
6 shallots, diced
24 spears pencil asparagus, blanched and refreshed
3 plum tomatoes, quartered
1/4 tablespoon olive oil
1 carrot, peeled and shaved into strips with peeler

1
In a saucepan reduce balsamic vinegar until thick and malty.
2
Place in a squirt bottle.
3
In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula.
4
Toss until mixed well.
5
Set aside.
6
In a small bowl, combine shallots, asparagus and the tomato.
7
Add just a touch of balsamic reduction and the olive oil.
8
Mix to coat the vegetables.
9
On a plate, place salad mix, then asparagus mixture, then carrot strips.
10
Top with a light squirt of balsamic reduction and salt and pepper serve

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups balsamic vinegar, 1 head radicchio, julienned, 1 bunch fresh spinach, cleaned and chopped, 2 heads endive, julienned, and more.

Yes, Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus Salad

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