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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is such a yummy salad, especially in the summer! It will keep several days in the refig. and seems to get better and better. After trying one something like this at a restaurant, I came home and tried to duplicate it with a few more ingredients! Ingredients:
2 lbs asparagus, small-tender ones,if possible |
1 (12 ounce) jar roasted red peppers, cut in strips |
1 can artichoke heart, quartered |
1/2 cup chopped parsley |
1 cup feta cheese, crumbled |
1/2 cup olive oil |
3 tablespoons lemon juice |
2 teaspoons balsamic vinegar |
1 tablespoon dijon mustard |
salt & pepper |
Directions:
1. Wash and trim asparagus,disgarding the tough ends.
2. Cut each spear into 3 pieces.
3. Bring a large pot of water to a boil and cook asparagus about 2 minutes.
4. Drain and rince in cool water to stop the cooking.
5. Combine the asparagus, pepper strips, artichokes, parsley and Feta in a large bowl.
6. Mix all of the dressing ingredients together and whisk to blend.
7. Pour over asparagus mixture & toss.
8. Chill several hours.
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