We love it when we run across something a little different in the salad “arena”. While we wing it with green salads and our old stand-by’s, it’s exciting to change it up a bit! Here’s one we found and tried last week…to RAVE reviews!!
The perfect addition to the July 4th picnic (and a great way to use those little tomatoes popping up in gardens everywhere!!), try now & thank us later!
Asparagus, Tomato and Feta Salad
2 lbs fresh asparagus, chopped into 1″ pieces and blanched
1 lb grape or cherry tomatoes, quartered
6 T champagne vinegar
2 t lemon juice
1/4 c olive oil
1 clove garlic, minced
2/3 c chopped walnuts, toasted
Once asparagus is blanched & cooled and tomatoes are chopped, prepare your dressing using the vinegar, lemon juice, oil, garlic, and salt & pepper to taste. Toss tomatoes and asparagus with dressing and allow to sit in fridge until ready to serve (can be done up to a couple of hours in advance). When ready to serve, add the toasted walnuts and feta. Toss to coat, and serve away!!