Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
Ingredients
The Vinaigrette
-
6
Tbsp
balsamic vinegar
-
¼
cup
olive oil
-
2
tsp
Dijon mustard
-
2
tsp
honey
-
1
clove
garlic, minced
-
to taste
salt and freshly ground black pepper
The Salad
-
2
lbs
fresh asparagus, trimmed and diced into 2-inch pieces
-
1
pkg.
grape tomatoes, halved (10.5 oz)
-
⅔
cup
chopped walnuts, toasted
-
4
oz
feta cheese, crumbled (scant 1 cup)
Instructions
- Boil a large pot of water.
- Prepare the vinaigrette by boiling balsamic vinegar until reduced by half, then mix with olive oil, Dijon mustard, honey, garlic, and season with salt and pepper.
- Add asparagus to boiling water and cook until tender-crisp, about 4-5 minutes.
- Transfer asparagus to an ice water bath to cool, then drain well.
- Combine asparagus with tomatoes and walnuts in a bowl.
- Drizzle vinaigrette over the salad and toss lightly.
- Top with half of the feta, then plate and sprinkle with the remaining feta.
Nutrition Facts (estimated)
Servings
7 servings
Calories
237
Total fat
18g
Total carbohydrates
13g
Total protein
7g
Sodium
205mg
Cholesterol
14mg
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