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Asparagus Salad with Tarragon Vinaigrette

Asparagus Salad with Tarragon Vinaigrette

Nutrition Facts
  • cal. (kcal) 127
Asparagus Salad with Tarragon Vinaigrette
  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 7


  • 1 pound fresh asparagus
  • 2 tablespoons rice vinegar
  • 2 tablespoons dry sherry or orange juice
  • 1 teaspoon sugar
  • 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
  • 1/2 teaspoon Dijon-style mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 6 cups torn mixed salad greens
  • 1 tablespoon sesame seeds, toasted


  1. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a covered medium saucepan cook asparagus in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. Transfer asparagus spears to a bowl filled with ice water; set aside.
  2. For dressing, in a food processor bowl or blender container combine rice vinegar, dry sherry, sugar, tarragon, mustard, salt, and pepper. With processor or blender running, slowly add oil in a thin, steady stream. (This should take about 1 minute.) Continue processing or blending until well mixed.
  3. To serve, drizzle about half of the dressing over the greens; toss to coat. Divide greens among 4 salad plates. Pat asparagus dry with paper towels; arrange on top of greens. Drizzle asparagus with remaining dressing. Sprinkle with sesame seeds.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 127 cal., 9 g total fat (1 g sat. fat), 103 mg sodium, 7 g carb. (3 g fiber), 4 g pro.