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Asparagus Salad With Croutons

To keep this salad simple, use store-bought croutons or make your own by toasting cubes of fresh bread on a baking sheet in a 300 degree oven.

Courses: Salads, Vegetarian
Serves: 6 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozAsparagus
1/4 cup 59mlOlive oil
2 tablespoons 30mlRed-wine vinegar
1 tablespoon 15mlDijon mustard
1 tablespoon 15mlRed onion - halved, and (small) thinly sliced
2 cups 60g / 2.1ozCroutons
1/2 cup 73g / 2.6ozCrumbled feta cheese - (optional)

Recipe Instructions

Bring large saucepan of lightly salted water to a boil. Peel bottom half of each asparagus stalk, then cut spears into 4 sections. Drop asparagus into boiling water, return to a boil and cook 3 minutes. Immediately drain asparagus, rinse under cold running water and spread out on baking sheet to dry.

In shallow serving bowl, combine oil, vinegar and mustard and whisk until well blended. Add asparagus and red onion, and salt and pepper to taste; toss well. Serve immediately or cover and refrigerate until ready to serve.  Just before serving, add croutons and toss well. Garnish with feta cheese if desired.

Dietary Information:

Per Per Serving: 140 Cal; 3g Prot; 10g Total Fat (2 Sat. Fat); 12g Carb.; 0mg Chol; 140mg Sod.; 2g Fiber.

"Vegetarian Times, June 2002"


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