Save on Pinterest

Grecian Garden Salad

“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
  • Makes
    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

  • 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.
Nutrition 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • DebMartin
    May 30, 2011

    Very tasty - everyone loved it!

  • michelle_prins
    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!

  • mcrinne
    Jul 26, 2010

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

  • Ab0628
    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.