Asparagus Salad
User Reviews
5
Asparagus Salad
Description
This Asparagus Salad brings together vibrant vegetables and tangy dressing for a fresh and balanced dish. The asparagus is quickly boiled until just tender and then shocked in ice water to preserve its bright green color and crunch. Along with cherry tomatoes, red onion, radishes, kalamata olives, and parsley, it forms a varied array of flavors and textures. The dressing combines olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, and dried herbs for a mildly tangy and slightly sweet coating.
The salad is finished by sprinkling crumbled feta cheese, which adds creamy, salty highlights to the crisp vegetables. Chopped parsley adds fresh, herbal notes and a garnish. The salad can be prepared a few hours ahead, keeping well refrigerated in an airtight container. For best texture and flavor, add the feta just before serving to prevent it from becoming soggy.
This salad pairs well with grilled meats or can be served as a light vegetarian option. The combination of crisp veggies, olives, and dressing makes it a pleasant contrast on the plate.
Ingredients
For the salad
- 1 pound asparagus woody ends removed, stalks
- 1 cup cherry tomato halved
- 1/4 cup red onion thinly sliced
- 1/4 cup radish thinly sliced
- 1/3 cup kalamata olives pitted and halved
- 1/3 cup feta cheese crumbled
- 3 tablespoons parsley chopped, plus more for garnish, fresh
For the dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
Instructions
For the salad
- Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until just tender and bright green.
- Remove the asparagus from the pot and place it in a bowl of ice water to cool. Drain the stalks, place on a paper towel and pat dry.
- Cut the asparagus stalks into 1 1/2 inch pieces.
- Add the asparagus, tomatoes, onion, radishes, olives and parsley to a large bowl.
For the dressing
- Place all the dressing ingredients in a small bowl and whisk to combine.
- Pour the dressing over the vegetables and toss to coat. Sprinkle with feta cheese then serve, garnished with additional parsley if desired.
Notes
- Prepare the salad up to 4 hours ahead and keep refrigerated in a sealed container.
- Add the feta cheese just before serving to keep it fresh and prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 11mg | 4% |
| Sodium | 341mg | 14% |
| Potassium | 383mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1391IU | 28% |
| Vitamin C | 22mg | 24% |
| Calcium | 109mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
