Rating: 4 stars
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Whether they are thick or thin, use asparagus stalks of approximately the same size so that they cook evenly.

Jean Kressy
Recipe by Cooking Light May 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
2 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam the asparagus, covered, 3 minutes or until tender. Rinse asparagus with cold water, and pat dry. Combine the asparagus, greens, and radishes in a large bowl. Combine the dressing and mustard in a small bowl, and stir well with a whisk. Add the vinaigrette and feta to salad, tossing gently to coat.

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  • Note: You can prepare the greens, asparagus, and radishes up to an hour ahead. Combine them in a large bowl; cover with a paper towel and chill.

Nutrition Facts

58 calories; calories from fat 29%; fat 1.9g; saturated fat 1.1g; mono fat 0.3g; poly fat 0.2g; protein 3.9g; carbohydrates 7.6g; fiber 2.9g; cholesterol 6mg; iron 1.6mg; sodium 348mg; calcium 81mg.
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