Asparagus Salad Recipe
This tasty Asparagus Salad with feta is full of crisp, tender asparagus spears, salty feta cheese, and sweet cherry tomatoes with a mouthwatering lemon vinaigrette.
Servings: 4
Calories: 189kcal
Ingredients
Asparagus Salad
- 1 lb asparagus, trimmed and sliced in half
- 4 cups baby spinach leaves
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, sliced
- 1/4 cup feta cheese, crumbled
- ¼ cup fresh basil leaves, torn
Lemon Vinaigrette
- ¼ cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp maple syrup
- 1 garlic clove, grated
- 1/4 tsp kosher salt
- 1/16 tsp ground black pepper
- 1/2 tsp dried thyme
Instructions
- Mix the olive oil, lemon juice, Dijon mustard, maple syrup, grated garlic, salt, ground pepper and dried thyme in a small bowl. Let the vinaigrette chill in the fridge for 30 minutes in an air-tight container.
- In a medium-sized pot over medium-high heat, bring a salted pot of water to a boil. Drop the asparagus spears into the boiling water, and blanch them for 1-2 minutes. Keep the asparagus in the water until tender but still bright green. While the asparagus is cooking, prepare a large mixing bowl with ice water. When the asapragus is finished cooking, transfer it into the ice water for 3 minutes, then drain.
- In a large bowl combine baby spinach leaves, cherry tomatoes, sliced onion, feta cheese, and basil leaves.
- To serve, move the salad onto a platter, pour lemon vinaigrette and balsamic vinegar on top, toss, then sprinkle more fresh feta cheese.
Notes
- If you want the onions to have a more mild flavor, you can marinate them in the vinaigrette for 30 minutes before adding them to the salad.
Nutrition
Calories: 189kcal | Carbohydrates: 9g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 297mg | Potassium: 511mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3977IU | Vitamin C: 25mg | Calcium: 118mg | Iron: 4mg
