Large asparagus salad

Italian Asparagus Salad

It is best to make the salad dressing hours or days ahead of time. Almonds are also a nice substitute for pine nuts. Toasted almonds compliment the asparagus.

Yield: 4-5 servings

Featured Ingredients

Add this tangy blend to oil and vinegar for a quick, delicious homemade Italian vinaigrette salad dressing. Mixed from classic Italian... Size Options
$6.49 Glass jar, 1/2 cup (wt. 3.5 oz)

Italian Asparagus Salad Recipe

  • 1 lb fresh asparagus sprigs
  • 1-2 torpedo onions, sliced thinly. Use fresh shallots if not available.
  • 1/4 cup pine nuts, toasted
  • 1/4 cup Gorgonzola cheese, crumbled
  • 1 tablespoon Italian Salad Dressing Mix
  • 2/3 cup olive oil
  • 1/3 cup white or red wine vinegar
  • optional garnish sardines to taste
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Preparation Instructions

Blanch the asparagus in salted, boiling water for 1-2 minutes. They should have a nice green color and be slightly tender when done. Immediately shock them in an ice water bath to prevent overcooking.

Slice the asparagus into bite size pieces.

Toss the asparagus in the dressing, and top it with nuts, cheese, onions and sardines.


Yield: 4-5 servings
Helpful Hints

To make Italian salad dressing combine and whisk together; oil, vinegar, and Italian Salad Dressing Spice Mix.

You will have extra and can save it for future salads.

You can adjust the oil/vinegar ratio to meet your tastes. Use more vinegar for a sharper dressing.

Although non-traditional, you could add a spot of mustard or mayonnaise to thicken the dressing or make it creamy.


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