See more
Oxmoor House Photo by: Oxmoor House

Marinated Asparagus-and-Carrot Salad

Veggies bathed in balsamic vinegar are as irresistible as pickles.

Oxmoor House JANUARY 2013

  • Yield: Serves 6 (serving size: 1 cup)
  • Hands-on: 21 Minutes
  • Total: 4 Hours, 21 Minutes


  • 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


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.


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.

Nutritional Information

Amount per serving
  • Calories: 148
  • Fat: 9.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 2.6g
  • Carbohydrate: 15g
  • Fiber: 3.9g
  • Cholesterol: 0mg
  • Iron: 2.1mg
  • Sodium: 260mg
  • Calcium: 53mg