Asparagus, Orange and Endive Salad Recipe

Ingredients
<br>- 2 1/2 cups diagonally sliced asparagus
<br>- 2 cups rinsed, dried and torn endive leaves
<br>- 2 large oranges, sliced into rounds
<br>- 1 red onion, thinly sliced
<br>- 1/3 cup raspberry vinegar
<br>- 2 tablespoons canola oil
<br>- 1 tablespoon orange juice
<br>- 1 tablespoon white sugar
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
<br>step 2: In a large bowl, combine the asparagus, endive, oranges, and red onion.
<br>step 3: Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.
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Ingredients
- 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

Directions
step 1: To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
step 2: In a large bowl, combine the asparagus, endive, oranges, and red onion.
step 3: Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.

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