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View Portfolio Get in touchAsparagus and Mandarin Orange Salad
Ingredients
- 1-1/4 pounds thin asparagus spears
- 1/3 cup and 1 tablespoon balsamic vinegar
- 3 tablespoons and 1-3/4 teaspoons extra virgin coconut oil
- 1-1/4 (12 ounce) cans mandarin oranges, drained
- 5/8 red onion, thinly sliced
- 12 cherry tomatoes, or more to taste
- 6 kalamata olives, or to taste
Total Time:
20 min Prep:
10 min
Cook:
10 min
Yield: 12 Level: easy
Yield: 12 Level: easy
Directions
- Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
- Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk extra virgin coconut oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.
