Asparagus is one of my favorite spring vegetables, but my family gets bored with it. So I developed a tasty variation of my favorite beet salad using asparagus instead. My husband gave this yummy asparagus salad rave reviews. —Kriss Erickson, Everett, Washington
Greek Asparagus Salad
Greek Asparagus Salad
Prep Time
40 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 1 whole garlic bulb
- 3 teaspoons olive oil, divided
- 1 pound fresh asparagus, trimmed and halved
- 1/4 cup chopped red onion
- 1/4 cup pitted Greek olives
- 1/4 cup reduced-fat balsamic vinaigrette
- 1/4 cup crumbled feta cheese
Directions
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10 minutes.
- Meanwhile, place asparagus in a 15 x 10 x 1-in. baking pan. baking pan. Drizzle with remaining 2 tsp. oil; toss to coat. Bake at 425° for 20-25 minutes or until tender, turning once.
- Squeeze softened garlic into a small bowl; mash slightly. Stir in the asparagus, onion, olives and vinaigrette; toss to coat. Sprinkle with feta before serving.
Nutrition Facts
3/4 cup: 128 calories, 9g fat (2g saturated fat), 4mg cholesterol, 328mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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