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Asparagus Salad

Asparagus Salad

Give yourself enough time to let the flavours blend for at least an hour when making this salad. That’s one of the secrets to why it is so delicious.

Ready in: 20 minutes

Serves: 6

Complexity: very-easy

kcal: 139

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1 kg fresh asparagus, trimmed & cut to 2 cm
⅓ cup thinly sliced red onion
½ cup chopped sweet orange pepper
¼ cup dried cranberries
3 tbsp rice bran oil
1 tbsp lemon juice
1 tbsp Dijon mustard
3 tbsp slivered almonds, toasted
3 tbsp chopped cooked bacon or bacon bits


In a large saucepan, bring 2 cm. of water to a boil. Add asparagus, cover and boil for 3-4 minutes until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl then add onion, pepper and cranberries.
In a jar with a tight-fitting lid, combine the oil, SIDS RASPBERRY VINEGAR, lemon juice, mustard, SIDS SALT & PEPPER then shake well. Pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.
Tips: It's important to cool the asparagus immediately after cooking— otherwise it continues to cook and gets soft and mushy.
If you need to make the salad more than a day ahead of time, don't add the dressing. Keep separate in the refrigerator up to 2 days. Toss the two together an hour before you're ready to serve.
In order to keep asparagus fresh longer, place the cut stems in a container of cold water—similar to flowers in a vase. Place container in the refrigerator, changing the water at least once every 2 days.
When buying asparagus, look for firm, straight, uniform-size spears. The tips should be closed and dry.