Asparagus Summer Salad

Asparagus Summer SaladRecipe
Photo: Peden & Munk; Styling: Amy Wilson


This colorful summer salad features fresh asparagus tossed with a light homemade dressing, fresh herbs, red onion, pine nuts, and feta cheese.
Serves 6


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2 pounds thick asparagus, cut into 2-in. pieces on the diagonal
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
3 tablespoons olive oil
1/4 cup each chopped fresh basil, chives, and cilantro
1 cup thinly sliced red onion
3/4 cup toasted pine nuts
1/2 cup crumbled feta
1/2 teaspoon salt
1/2 teaspoon pepper


Total: 20 Minutes

1. Drop asparagus into a large pot of boiling water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool.

2. In a large bowl, whisk together lemon juice, mustard, oil, and herbs. Add asparagus, onion, pine nuts, feta, salt, and pepper, and stir to combine.

Note: Nutritional analysis is per serving.


Created date

May 2009

Nutritional Information

Calories 227
Caloriesfromfat 71 %
Protein 9.7 g
Fat 18 g
Satfat 3.7 g
Carbohydrate 10 g
Fiber 2.7 g
Sodium 425 mg
Cholesterol 8.4 mg