Greek Asparagus Salad

Name: Greek Asparagus Salad
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
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

Total Time Prep: 40 min. Bake: 20 min.

Yield 4 servings

Test Kitchen Approved

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

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.

Recipe Creator