Recipes

Cold Asparagus Salad

This is one of the finalists in the CFBNJ 2015 #NationalNutritionMonth Associates’ Recipes Poll!

INGREDIENTS

  • 1 lb. fresh asparagus
  • 1 cup chopped fresh onion
  • ½ can garbanzo beans
  • ½ cup cherry tomatoes, halved
  • 1 cup Greek salad dressing
  • Dash garlic powder

Make Your Own Greek Vinaigrette:

  • 1/4 cup white wine, dry-variety
    1/4 cup fresh lemon juice
    1 medium uncooked shallot(s), minced, or more to taste
    2 tsp sugar
    1 tsp Dijon mustard
    2 Tbsp olive oil, extra-virgin
    1 Tbsp dill, fresh, chopped
    2 tsp fresh oregano, chopped
    1 tsp fresh parsley, fresh, chopped
    1 tsp kosher salt
    1/4 tsp black pepper, freshly ground

INSTRUCTIONS


  • Steam asparagus (don’t let them get soggy).
  • Let cool.
  • Chop asparagus in small pieces.
  • Combine with remaining ingredients.
  • Refrigerate, best if over night.
  • Enjoy!