Asparagus, Orange And Endive Salad Recipe

Recipe By Slurrp

This refreshing asparagus, orange, and endive salad is a perfect combination of flavors and textures. The crisp asparagus spears are blanched to perfection and then tossed with juicy orange segments and crunchy endive leaves. The salad is dressed with a tangy vinaigrette made with orange juice, Dijon mustard, and olive oil. It's a light and healthy dish that can be served as a side or a main course. The vibrant colors and fresh flavors make it a great addition to any spring or summer meal.

4.4
30 Rating -
Rate
Vegdiet
20minstotal
15minsPrep
5minsCook
20m.total
15m.Prep
5m.Cook
Asparagus, Orange And Endive Salad
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Ingredients for Asparagus, Orange And Endive Salad Recipe

  • 0.17 bunch Asparagus, Trimmed
  • 0.33 Oranges, Peeled And Segmented
  • 0.33 Endives, Leaves Separated
  • 0.33 tablespoon Orange Juice
  • 0.17 tablespoon Dijon Mustard
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Asparagus, Orange And Endive Salad Recipe

Cooking Directions

  • STEP 1.Start by blanching the asparagus spears in boiling water for 2-3 minutes until they are bright green and tender-crisp. Drain and rinse with cold water to stop the cooking process.
  • STEP 2.In a large bowl, combine the blanched asparagus spears, orange segments, and endive leaves.
  • STEP 3.In a small bowl, whisk together the orange juice, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
  • STEP 4.Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
  • STEP 5.Serve the salad immediately as a side dish or add some grilled chicken or shrimp to make it a complete meal.

Cooking Tips

  • Make sure to trim the tough ends of the asparagus before blanching.
  • You can also add some toasted almonds or crumbled feta cheese for extra flavor and texture.
  • For a sweeter twist, you can use blood oranges instead of regular oranges.
  • If you're making the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent the ingredients from getting soggy.

Storage and Serving

  • This salad is best served immediately after preparing to maintain its crispness.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • To serve the leftovers, you can refresh the salad by adding some fresh orange segments and a drizzle of fresh vinaigrette.
Nutrition
value
109
calories per serving
4 g Fat2 g Protein16 g Carbs4 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    16g
  • Fiber
    4g

MacroNutrients

  • Carbs
    16g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    2mg
  • Vitamin A
    272mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    122mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    27mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    38mg
  • Manganese
    < 1mg
  • Phosphorus
    61mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp