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    You are in: Home / Recipes / Asparagus, Beet, Red Onion, and Walnut Salad Recipe
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    Asparagus, Beet, Red Onion, and Walnut Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef mariajane's Note:

    A very tasty salad, with a super vinaigrette, I really think this could be one of my favorites - If I could pick one!!

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    Units: US | Metric

    For the Vinaigrette

    For the Salad


    1. 1
      Vinaigrette: Mix mustard, vinegar, honey, oil, garlic and basil in bowl. Season with a little salt and pepper and refrigerate for 30 minutes.
    2. 2
      Salad: Bring a large pan of lightly salted water to boil. Add the asparagus spears to the water and cook for 3 minutes. Drain. Plunge the spears into cold running water to halt the cooking process. When cooled, drain the asparagus on paper towels, toss the asparagus with 1/2 cup of the vinaigrette. Refrigerate for 1 hour.
    3. 3
      Bring medium saucepan of lightly salted water to a boil. Add the beets and cook until tender when pierced with a sharp knife. Drain. Slip off the skins under cold running water. Slice the beets 1/4 inch thick. You need approximately 24 slices. Toss the beets with 1/4 cup of the vinaigrette. And refrigerate at least 1 hour before serving.
    4. 4
      To assemble the salad, layer the beets, onions, and asparagus on small salad plates. Drizzle the remaining dressing around the plates and sprinkle with walnuts.

    Ratings & Reviews:


    Nutritional Facts for Asparagus, Beet, Red Onion, and Walnut Salad

    Serving Size: 1 (143 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 204.0
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 38.6 mg
    Total Carbohydrate 20.6 g
    Dietary Fiber 4.3 g
    Sugars 12.2 g
    Protein 5.9 g

    The following items or measurements are not included:

    stone ground dijon mustard

    white wine vinegar


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