Asparagus, Orange and Endive Salad


  • 2 1/2 cups diagonally sliced asparagus
  • 2 cups rinsed, dried and torn endive leaves
  • 2 large oranges, sliced into rounds
  • 1 red onion, thinly sliced
  • 1/3 cup raspberry vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon orange juice
  • 1 tablespoon white sugar
  • salt and pepper to taste


Raspberry Vinegar Is The Key To This Fruity Tasting Salad. Preparation Time Is 15 Minutes. This Recipe Is From The WEBB Cooks, Articles And Recipes By Robyn Webb, Courtesy Of The American Diabetes Association.

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