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Marinated Asparagus-and-Carrot Salad

Oxmoor House
Hands-on time 21 mins
Total time 4 hrs, 21 mins
Yield Serves 6 (serving size: 1 cup)
Veggies bathed in balsamic vinegar are as irresistible as pickles.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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

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