Asparagus Salad

Adapted from https://www.dinneratthezoo.com/asparagus-salad/

Servings: 4

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

FOR THE SALAD:

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

2) 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.

3) Cut the asparagus stalks into 1 1/2 inch pieces.

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

FOR THE DRESSING:

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

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


NOTES

This salad can be prepared up to 4 hours before you plan to serve it. Store it in an airtight container in the refrigerator and add the feta cheese just before serving.