Grecian Garden Salad Recipe

5 4 6
Grecian Garden Salad Recipe
Grecian Garden Salad Recipe photo by Taste of Home
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Grecian Garden Salad Recipe

Read Reviews
5 4 6
Publisher Photo
“My mom often makes this for guests. Colorful and healthy, it doesn’t taste light because of the generous amount of cheese.” Melissa Sipherd - Salt Lake City, UT
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/2 cups cut fresh asparagus (1-inch pieces)
  • 3 medium tomatoes, seeded and chopped
  • 2 tablespoons balsamic vinegar
  • 4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) crumbled feta cheese

Directions

In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes.
In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese. Yield: 6 servings.
Originally published as Grecian Garden Salad in Healthy Cooking August/September 2009, p39

Nutritional Facts

2/3 cup: 92 calories, 5g fat (2g saturated fat), 10mg cholesterol, 579mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1-1/2 cups cut fresh asparagus (1-inch pieces)
  • 3 medium tomatoes, seeded and chopped
  • 2 tablespoons balsamic vinegar
  • 4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) crumbled feta cheese
  1. In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes.
  2. In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese. Yield: 6 servings.
Originally published as Grecian Garden Salad in Healthy Cooking August/September 2009, p39

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Reviews forGrecian Garden Salad

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DebMartin User ID: 2448880 105139
Reviewed May. 30, 2011

"Very tasty - everyone loved it!"

MY REVIEW
michelle_prins User ID: 1283834 184213
Reviewed Sep. 5, 2010

"Wonderful refreshing side dish. The whole family devoured it. I am on a low card diet and this fits in nicely with my regime!"

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mcrinne User ID: 4810237 113576
Reviewed Jul. 26, 2010

"This is phenomenal! I love the freshness! I could eat it everyday! My new favorite!"

MY REVIEW
Ab0628 User ID: 3440719 114042
Reviewed Aug. 9, 2009

"I enjoyed this. It's not something my family would enjoy, but I plan to use it to add variety to my packed lunches."

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