Asparagus, Orange, and Endive Salad

Prep:

15 m

Cook:

20 m

Ready in:

35 m

Yum

Crunchy, juicy and slightly bitter - isn't that a perfect fresh combination of tastes and textures to enjoy?

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Servings: 6

Asparagus

2 ½ cups, diagonally sliced

Endive leaves

2 cups; rinsed, dried and torn

Mandarin oranges

2 large, separated into segments

Red onion

1, thinly sliced

Raspberry vinegar

1/3 cup

Canola oil

2 tbsp

Orange juice

1 tbsp

White sugar

1 tbsp

Salt

to taste

Pepper

to taste

Put the asparagus in boiling water and blanch for 1 minute. Drain and rinse in cold water. Drain once again and let it dry.
Combine asparagus, mandarin oranges, red onion and endive in a bowl.
Whip raspberry vinegar, canola oil, orange juice, sugar, salt and pepper. Combine the asparagus mixture with the dressing and mix well.

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