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Grecian Garden Salad Recipe

Grecian Garden Salad Recipe

“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
TOTAL TIME: Prep: 20 min. + chilling YIELD:6 servings

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

  • 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.

Nutritional Facts

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