Asparagus Salad with Feta, Tomatoes, Walnuts, and Balsamic Dressing
Crisp, crunchy asparagus tossed in a sweet-tart balsamic vinaigrette with tangy feta cheese, grape tomatoes, and toasted walnuts. A perfect accompaniment to BBQ chicken, potato salad, steak or other meats. Great for picnics and BBQ or meal prep!
Servings 6 servings
- 2 lbs asparagus 907g
- 1/3 cup balsamic vinegar
- 1 clove of minced garlic
- 2 tsp of honey or maple syrup
- 2 tsp of dijon mustard
- 1/4 cup of olive oil
- 80 g walnuts 2/3 cup
- 300 g of halved grape tomatoes
- 120 g of feta cheese crumbled
Blanche asparagus by boiling for 3-5 minutes and then immediately removing and placing in ice water.
Measure out 1/3 cup balsamic vinegar into a small sauce pot over medium high heat. Reduce the vinegar to about half and place in a bowl or jar.
Add a clove of minced garlic, honey or maple syrup, dijon mustard, olive oil and mix. Set aside.
Meanwhile, toast some walnuts until fragrant and allow to cool slightly.
Chop your asparagus into 2 inch pieces and place in your dish. Add halved grape tomatoes and feta cheese, crumbled on top. Add cooled walnuts.
Serve immediately with dressing or store in fridge with dressing separate.