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Salami Asparagus Salad Recipe

Salami Asparagus Salad Recipe photo by Taste of Home

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“I enjoy taking this dish to potlucks, as everyone 'oohs' and 'ahhs' about how colorful and delicious it is!" says Patricia Smith in Golden, Colorado. "We like it at home with French bread and brie for a light supper.”

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Salami Asparagus Salad Recipe

Prep: 20 min. + chilling

Yield: 4 Servings

15 5 20

Ingredients

1 pound fresh asparagus, trimmed
1/2 medium sweet red pepper, cut into 2-inch strips
1 small onion, thinly sliced and separated into rings
1/4 pound hard salami, cut into strips
1/2 cup crumbled feta cheese
1/3 cup olive oil
1/4 cup sugar
1/4 cup white vinegar
1/4 cup rice vinegar
1-1/2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon dried basil

Directions

In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes or until tender. Drain and immediately place in ice water. Drain and pat dry.
In a large bowl, combine the asparagus, red pepper, onion, salami and feta cheese. In a small bowl, whisk the remaining ingredients. Pour over vegetable mixture and toss to coat.
Cover and refrigerate for at least 20 minutes, stirring occasionally. Serve with a slotted spoon. Yield: 4 servings.

Nutritional Facts 1 serving equals 380 calories, 29 g fat (7 g saturated fat), 35 mg cholesterol, 998 mg sodium, 21 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Salami Asparagus Salad in Simple & Delicious March/April 2008, p42

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Salami Asparagus Salad

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Reviewed on Jun. 20, 2011 by valanddansmith

So glad I finally got around to trying this recipe! It is just perfect! Love all the flavors - they go so well together! And it's pretty to look at as well... Thanks, S&D!

Reviewed on Feb. 06, 2011 by HappyPappyCook

I got this recipe out of TOH Mag in 2008 and have made this over and over again. It is delicious! I never thought of using asparagus in a salad before, and I wouldn't change a thing. I usually make a double batch and take it for lunches. I do sometimes omit the onions. I can't wait for spring with the availability of fresh asparagus!