READY IN ABOUT 1½ hrs

Fresh Asparagus, Tomato, and Feta Salad

Read Reviews (32)

"This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors." — Locally Grown

Directions

Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 06, 2010

If you don't like lots of sauce double the veggies or use 1/2 the sauce.

—Jill

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Most Helpful Critical Review

Sep 14, 2011

This was not for me. Maybe I put too much of the dressing, but it was too bitter for my taste.

—TexasMama25

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37 Ratings

Jun 28, 2010

Made this as a side to last night's dinner and it's definetely a keeper. A delicious mix of flavors. I agree with most - to half the first 5 ingredients for the dressing - but no other changes are necessary. Deserves all 5 stars!

—slim2none

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Sep 23, 2009

My husband sauteed the asparagus in olive oil with two cloves of garlic and that was fantastic. I didn't have any feta so my family used shredded cheddar and that worked fine although I can't wait to try it with feta. And, I hate cilantro so I didn't like the flavor it gave the dish. So, next time and oh yeah... there will be a next time, I'll leave out the cilantro.

—Holly

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Oct 09, 2008

This is good. I ended up using goat cheese instead of feta (the idea of feta in this freaked me out a little and I didn't have any anyway). I almost think the salad would have been best without any cheese at all, but I guess that would defeat the recipe title. It WAS good, thanks! :)

—SunnyByrd

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Apr 06, 2009

Very good! We agree that the recipe makes too much dressing, so I cut it in half...also we omitted the cilantro, and it was very tasty and healthy with light feta!

—Kimberly

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Dec 15, 2009

Summer salad or not, I made this in the dead of winter and loved it. But I too think the dressing is a bit much so scale it back. I also tossed in a few black olives because I love them. We had it with (indoor grilled) salmon. Made the "minus 40 with windchill" we had last night fade into the background!

—CC♥'s2bake

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Oct 10, 2008

This was really good. There was a little too much dressing for my taste though. I think next time I will halve the dressing.

—WaMt

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Nutrition

Calories
143 kcal
7%

Carbohydrates
7.8 g
3%

Cholesterol
20 mg
7%

Fat
10.9 g
17%

Fiber
1.9 g
8%

Protein
5.1 g
10%

Sodium
609 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fresh Asparagus, Tomato, and Feta Salad

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 143
Calories from Fat: 98

% Daily Value *
Total Fat 10.9g 17 %
Saturated Fat 4.2g 21 %
Cholesterol 20mg 7 %
Sodium 609mg 24 %
** Potassium 255mg 7 %
Total Carbohydrates 7.8g 3 %
Dietary Fiber 1.9g 8 %
Protein 5.1g 10 %
Sugars 5.7g
Vitamin A 20 %
Vitamin C 16 %
Calcium 17 %
Iron 60 %
** Thiamin 15 %
** Niacin 17 %
** Vitamin B6 12 %
** Magnesium 9 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.