Asparagus & Snap Pea Salad

Name: Asparagus & Snap Pea Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 14 servings (3/4 cup each).
Ingredients: 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces; DRESSING:; 1/3 cup rice vinegar; 2 tablespoons olive oil; 1 tablespoon Dijon mustard; 2 teaspoons sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; SALAD:; 2 cups cherry tomatoes, halved; 2 cups fresh sugar snap peas, cut into thirds; 1 small sweet red pepper, finely chopped; 1 small red onion, finely chopped; 1 cup (4 ounces) crumbled feta or Gorgonzola cheese; 1 cup glazed walnuts, coarsely chopped; 2/3 cup dried cherries

Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.

Ingredients

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
DRESSING:
1/3 cup rice vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 cups cherry tomatoes, halved
2 cups fresh sugar snap peas, cut into thirds
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1 cup (4 ounces) crumbled feta or Gorgonzola cheese
1 cup glazed walnuts, coarsely chopped
2/3 cup dried cherries

Directions

In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving.
Just before serving, stir in cheese, walnuts and cherries.

Originally published as Asparagus and Snap Pea Salad in Holiday & Celebrations Cookbook 2014