Recipe ingredients
- 2 1/2 cups diagonally sliced asparagus
- 2 cups rinsed, dried and torn endive leaves
- 2 large oranges, sliced into rounds
- 1 red onion, thinly sliced
- 1/3 cup raspberry vinegar
- 2 tablespoons canola oil
- 1 tablespoon orange juice
- 1 tablespoon white sugar
- Salt and pepper to taste
Recipe method
- To a large pot of boiling water, add the asparagus.
- Blanch for 1 minute.
- Drain, and plunge asparagus into a bowl of cold water.
- In a large bowl, combine the asparagus, endive, oranges, and red onion.
- Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
- Add dressing to the asparagus endive mixture.
- Toss well and serve.
Other salad recipes:
Asparagus orange and endive salad recipe
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