Marinated Asparagus-and-Carrot Salad

Oxmoor House
Marinated Asparagus-and-Carrot SaladRecipe
Oxmoor House
Veggies bathed in balsamic vinegar are as irresistible as pickles.
Serves 6 (serving size: 1 cup)


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1 pound asparagus
1/2 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups julienne-cut carrot


Hands-on: 21 Minutes
Total: 4 Hours, 21 Minutes

1. Snap off tough ends of asparagus. Cut into 2-inch pieces. Cook asparagus in boiling water to cover 3 minutes. Drain, and plunge asparagus into ice water; drain. Place vinegar and next 5 ingredients (through garlic) in a large heavy-duty zip-top plastic bag. Seal bag and shake to blend. Add asparagus to bag; seal bag and shake to coat. Chill 3 hours.

2. Add carrot to bag; seal bag and shake to coat. Chill 1 hour.

Created date

February 2013

Nutritional Information

Calories 148
Fat 9.3 g
Satfat 1.3 g
Monofat 6.6 g
Polyfat 1.1 g
Protein 2.6 g
Carbohydrate 15 g
Fiber 3.9 g
Cholesterol 0 mg
Iron 2.1 mg
Sodium 260 mg
Calcium 53 mg