Cold Asparagus Salad
This cold asparagus salad is perfect for warm weather, and it's easy to make! Just chop up some fresh asparagus, ripe tomatoes, and salty feta cheese and mix them together with a simple balsamic vinaigrette.
Servings: 8 Servings
Calories: 186kcal
Ingredients
Salad
- 1 bunch fresh asparagus trimmed
- 10 ounces grape or cherry tomatoes halved
- ½ cup chopped walnuts
- 4 ounces feta cheese crumbled
Balsamic Dressing
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon honey
- 1 clove minced garlic
- 1 Tablespoon dried herbs i.e. basil, thyme, tarragon, marjoram
- Salt and black pepper to taste
Instructions
- Cook the asparagus: bring a large pot of water to boil. Add a pinch of salt and the trimmed 1 bunch fresh asparagus. Cook until crisp-tender, about 5 minutes. Meanwhile, prepare a bath of cold water and ice to blanch the asparagus.
- Drain asparagus and immediately place into the ice bath. Let it chill for 1-2 minutes, then drain well.
- Make the vinaigrette: In a small bowl, whisk together 2 teaspoons dijon mustard, ¼ cup balsamic vinegar, ¼ cup extra virgin olive oil, 1 teaspoon honey, 1 clove minced garlic, 1 Tablespoon dried herbs and Salt and black pepper. all ingredients until well combined. Or place in a small mason jar and shake vigorously until combined and emulsified. Set aside.
- Add the 10 ounces grape or cherry tomatoes and 4 ounces feta cheese to a large salad bowl. Chop the asparagus into 1-inch pieces then add them to the bowl. Toss to mix everything.Add the ½ cup chopped walnuts to the salad.
- Give the dressing another whisk then pour 2 to 3 tablespoons over salad and toss until everything is well coated. Add more dressing if desired.Chill in fridge until ready to serve. Plate and top with additional cheese if desired.
Video
Notes
Store leftovers in an airtight container for up to 3 days.
VARIATIONS:
Make it a meal - add cooked rotisserie chicken, wedges of hard boiled eggs, or grilled chicken to round this side dish into a complete meal.
Swap flavors - use fresh herbs instead of dried herbs, especially if you have them handy. You’ll need more of the fresh herbs than the amount of dried spices called for in the recipe.
Kid Friendly - leave the dressing on the side, or let them help with preparation
*Walnuts can be toasted but this is equally delicious without the extra step.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 11g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 240mg | Fiber: 1g | Sugar: 9g
