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Recipe Name: Asparagus Salad With Raspberry Vinegrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

2 Pound(s) Fresh asparagus, washed well
and cut into 1" pieces
1 Red pepper, seeded and cut
into 1/4" x 1" pieces
1 Red onion, chopped
1/2 Cup(s) Raspberry vinegar
1/2 Cup(s) Water
1 Tablespoon(s) Sugar or honey
1 Teaspoon(s) parsley
Steam the asparagus pieces for 2 minutes. Plunge into cold water to
stop cooking. Drain. Put asparagus, red pepper and onion into a
plastic bowl (with cover). Blend vinegar, water, sugar (honey) and
parsley in a separate bowl and then pour over vegetables. Adjust
seasonings if desired (may want to add more sweetness). Stir, cover
and refrigerate for at least 24 hours. Stir every so often. Serve
cold as a side salad. Hint: make sure you only use the tender part of
the asparagus. My mom taught me that you hold the tip and base of the
asparagus in separate hands and then bend it until it breaks. Only
use the tip end and use the base end for soup or compost it. Lucinda
Rasmussen <lrasmuss@PICA.ARMY.MIL> From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using MMCONV) File

Nutrition (calculated from recipe ingredients)
Calories: 111
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 712mg
Potassium: 445mg
Carbohydrates: 14.2g
Fiber: 2.5g
Sugar: <1g
Protein: 5g

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