Servings
Font
Back
Asparagus Salad
5 from 21 votes

Asparagus Salad

This Asparagus Salad combines crisp-tender blanched asparagus with savory bacon, red onion, red bell pepper, cranberries, and almonds, dressed in a homemade balsamic vinaigrette. The blend offers contrasting textures and balanced flavors, making it a refreshing salad suitable as a side or light meal component.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 206 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

For the balsamic vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • salt freshly ground
  • black pepper freshly ground
For the salad:
  • 4 lices Bacon (see note 1)
  • 2 pounds asparagus trimmed (see note 2)
  • 1/2 medium red onion thinly sliced (about 1/3 cup)
  • 1/2 red bell pepper chopped (about 1/2 cup)
  • 1/4 cup dried cranberries
  • 3 tablespoons almonds roasted if desired, sliced

Instructions

    Cup of Yum
  1. To make the balsamic vinaigrette, in a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Allow the flavors to blend at room temperature while preparing the salad.
  2. To a cold skillet, add bacon slices in a single layer (touching is okay but you don't want them overlapping too much). Turn heat to medium and cook bacon until brown on one side and curling, about 5 minutes (7 minutes for thick-cut bacon).
  3. Flip bacon and continue to cook until the second side is browned, about 3 to 5 minutes longer depending on your desired crispness. Drain on paper towels and chop.
  4. While the bacon is cooking, fill a large bowl with water and ice. In a large saucepan or stockpot, bring 1 inch water and 1 teaspoon salt to boil. Add asparagus, cover, and boil until bright green and crisp-tender, about 3 to 4 minutes. Remove from boiling water and plunge into ice bath to stop the cooking. When completely cool, drain well and pat try. Cut into 1-inch pieces.
  5. In a large bowl, combine asparagus, red onion, red pepper, and cranberries. Drizzle with balsamic vinaigrette and toss to coat. Cover and chill until serving time. Just before serving, stir in almonds and bacon.

Notes

  • You can bake bacon on a rack over a baking sheet at 400°F for 10 to 15 minutes instead of pan-frying.
  • Use store-bought cooked bacon (about 1/4 cup) as a quick substitution, but avoid bacon bits to retain texture.
  • Choose fresh asparagus with firm, unwrinkled stalks and a slight purple hue on the tips for best flavor and texture.
  • The vinaigrette can be prepared up to 4 days ahead, and vegetables plus bacon up to a day in advance.
  • Hold almonds and bacon separately and add them just before serving to keep them crisp.
  • Shaving asparagus into thin strips with a vegetable peeler offers a different texture option if desired.
  • Try adding chopped tomatoes, feta, shaved Parmesan, hard-boiled eggs, or nuts like walnuts or sunflower seeds for variety.

Nutrition Information

Serving 1 serving Calories 206kcal (10%) Carbohydrates 14g (5%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 5mg (2%) Sodium 125mg (5%) Potassium 430mg (9%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 1458IU (29%) Vitamin C 22mg (24%) Calcium 63mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 206

% Daily Value*

Serving 1 serving
Calories 206kcal 10%
Carbohydrates 14g 5%
Protein 7g 14%
Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 5mg 2%
Sodium 125mg 5%
Potassium 430mg 9%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 1458IU 29%
Vitamin C 22mg 24%
Calcium 63mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.