Asparagus Salad

Ingredients

FOR THE SALAD

• 1 pound asparagus stalks woody ends removed
• 1 cup cherry tomatoes halved
• 1/4 cup red onion thinly sliced
• 1/4 cup radishes thinly sliced
• 1/3 cup kalamata olives pitted and halved
• 1/3 cup feta cheese crumbled
• 3 tablespoons fresh parsley chopped, plus more for garnish

FOR THE DRESSING

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Steps

1. FOR THE SALAD:

2. Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until just tender and bright green.

3. Remove the asparagus from the pot and place it in a bowl of ice water to cool. Drain the stalks, place on a paper towel and pat dry.

4. Cut the asparagus stalks into 1 1/2 inch pieces.

5. Add the asparagus, tomatoes, onion, radishes, olives and parsley to a large bowl.

   FOR THE DRESSING:

6. Place all the dressing ingredients in a small bowl and whisk to combine.

7. Pour the dressing over the vegetables and toss to coat. Sprinkle with feta cheese then serve, garnished with additional parsley if desired.

Notes