Sometimes you just crave a fresh, crunchy, clean-tasting side dish. You'll love this colorful, refreshing salad so much, you might just make a meal out of it.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
stand:
30 mins
Servings:
4
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine onion and vinegar, pressing onion into liquid to cover as much as possible. Cover and let stand at room temperature 30 minutes or chill up to 24 hours, stirring occasionally.

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  • Cook asparagus, covered, in enough boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Rinse with cold water to cool quickly; drain again. In a large bowl combine asparagus, arugula, and mint.

  • Using a slotted spoon, transfer onion to asparagus mixture. For dressing, pour 3 Tbsp. of the vinegar from onion bowl into a small screw-top jar. Add remaining ingredients; cover and shake well. Drizzle asparagus mixture with dressing; toss gently to coat.

*Tip:

If you have pencil-thin asparagus spears, leave them whole, but if the spears are thicker, cut them into 2- to 3-inch lengths.

Nutrition Facts

90 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterolmg; sodium 153mg; potassium 227mg; carbohydrates 5g; fiber 2g; sugar 2g; protein 2g; trans fatty acidg; vitamin a 926IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 51mcg; vitamin b12mcg; calcium 49mg; iron 2mg.

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