Asparagus Salad with Sweet Balsamic Vinegar

Asparagus, known for its tender stalks and earthy yet slightly sweet flavor, serves as the star of the dish.

This versatile vegetable can be enjoyed raw, steamed, or roasted, making it an excellent base for a variety of salads. Its vibrant color adds a visual appeal that enhances any meal or gathering.

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The rich, tangy flavor of sweet balsamic vinegar, pairs beautifully with the crispness of the asparagus, creating a delicious balance.

Sweet balsamic vinegar, made from high-quality grapes and aged to perfection, brings complexity and depth to the salad.

It can perfectly complement other ingredients, such as cherry tomatoes, feta cheese, or toasted nuts, enhancing both flavor and texture.

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This asparagus salad a testament to the beauty of eating with the seasons. As you savor each bite, you are reminded of the abundance the earth offers, encouraging a mindful approach to food.

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This dish is not only a celebration of flavors but a metaphor for the abundance in life—where the combination of simple, high-quality ingredients can create something truly outstanding.

Whether you are preparing this dish for a special occasion, a gathering of friends, or a simple meal at home, the asparagus salad with sweet balsamic vinegar serves as a reminder how delicious flavors can come together in a beautiful harmony.

With fresh ingredients, this is one of those salads that helps you enjoy the journey of cooking and sharing meals with those you love.

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Asparagus Salad with Sweet Balsamic Vinegar

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces

1/3 cup thinly sliced red onion

1/2 cup chopped sweet red pepper

1/4 cup dried cranberries

3 tablespoons olive oil

3 tablespoons balsamic vinegar

1 tablespoon lemon juice

1 tablespoon Dijon mustard

salt and pepper

3 tablespoons sliced almonds, toasted

3 tablespoons chopped cooked bacon bits

In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender.

Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl; add the onion, red pepper and cranberries.

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In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, mustard, salt and pepper; shake well.

Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in almonds and bacon.

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Try These Asparagus Favorites

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