Marinated Asparagus-and-Carrot Salad

Marinated Asparagus-and-Carrot Salad Recipe
Oxmoor House
Veggies bathed in balsamic vinegar are as irresistible as pickles.

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

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

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Crave!

January 2013
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