Asparagus, Tomato and Feta Salad


It’s Spring! And that means fresh crisp asparagus is in season. Here’s a salad recipe that makes a delicious side dish, or add cold cooked chicken and call it dinner.

2 lbs. fresh asparagus, medium size, trimmed and chopped into 2 inch pieces,
10 to 12 ounces grape tomatoes, cut in half,
4 ounces Feta cheese, (about a cup) crumbled .

For the dressing:
6 Tablespoons balsamic vinegar,
¼ cup olive oil,
2 tsp. Dijon mustard,
2 tsp. honey,
1 clove minced garlic,
salt and pepper to taste.


Boil the chopped asparagus for about 4 minutes, rinse with cold water and drain. Toss the cooked asparagus with the tomatoes and crumbled cheese.

Prepare the dressing by boiling the vinegar to reduce by half, add the remaining ingredients and blend well. Pour over the vegetables, mix  and serve. Optional: add toasted chopped nuts as a garnish.

--Andrea Winchester