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Asparagus Summer Salad

Photo: Peden & Munk; Styling: Amy Wilson

 

Total time 20 mins
Yield Serves 6
This colorful summer salad features fresh asparagus tossed with a light homemade dressing, fresh herbs, red onion, pine nuts, and feta cheese.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.

  4.  

Also appeared in: Sunset, June, 2009;