Asparagus Salad with Lemon and Feta

Asparagus Salad with Lemon and Feta

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Recipe by  ATHENOS

“Crisp-tender asparagus spears are drizzled with a lemon mustard vinaigrette and topped with crumbled feta cheese and lemon zest.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring about 1/2 inch water to boil in large skillet. Add asparagus; cover. Simmer 3 to 4 min. or until asparagus is crisp-tender; drain. Rinse asparagus with cold water; drain well on paper towels.
  2. Meanwhile, mix mustard and lemon juice in small bowl. Gradually add oil, whisking constantly until well blended and thickened.
  3. Place asparagus on plate; top with mustard sauce, cheese and lemon zest.

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Reviews (2)

Rate This Recipe
JJ6
2

JJ6

Just what I was looking for. Made the asparagus and dressing about 4 hours before serving. Added the dressing and cheese to the asparagus just when serving. Have to watch the asparagus to see when it's done right but it kept in the refrigerator staying crisp/ tender and brightly colored. My guests loved the dressing and cheese, I served this with Beer Boiled shrimp and they were dipping their shrimp in the extra dressing on their plates, Thanks!

DECAR48
0

DECAR48

Tasty! Easy to make and a healthy change from regular tossed salad. I did screw up and added the zest to the dressing. Didn't hurt it though! Next time I made it, I tried it with blue cheese crumbles and we liked that just as much.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 120 cal
  • 6%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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