Description
A refreshing and vibrant Asparagus and Cherry Tomato Salad that combines fresh vegetables with a tangy dressing.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Let cool for 5 minutes, then drain again and pat dry.
- In a large mixing bowl, combine the cooled asparagus, cherry tomatoes, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and garlic powder (if using) until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld.
Notes
- For added crunch, include 1/4 cup of toasted pine nuts or walnuts.
- Try substituting the feta cheese with goat cheese or leaving it out for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg