Recipe by anninlondon
"A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days."
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1 1/2 cups
fresh asparagus, trimmed and cut into 1 1/2-inch pieces
crumbled feta cheese
toasted slivered almonds
green onions, thinly sliced, or to taste
chopped fresh parsley
chopped fresh thyme
1 1/2 teaspoons
freshly ground black pepper to taste
I used gluten free quinoa and goat cheese( is find feta very salty) These are the only changes i made. I had this salad with a baked chicken breast and it was wonderful, it is a very tasty salad that i will make again. Thank you anninlondon for this truly lovely salad..
I really enjoyed this! Followed the recipe as written. Served with a balsamic grilled chicken and it was a good match. When I make this again (and I will) I will add a little garlic and decrease the lemon juice a bit - just personal preference. Might serve this over wilted spinach next time.
Thank you for sharing your recipe!
I really liked this as a basic recipe! I added red and yellow cherry tomatoes, used lime instead of lemon and didn't use the mustard or EVOO but it still turned out AMAZING! Light, healthy and a perfect side dish to our favorite grilled chicken recipe! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Asparagus and Feta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
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