Greek Asparagus Salad Recipe

Name: Greek Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; DRESSING; 1/2 cup olive oil; 3 tablespoons lemon juice; 2 teaspoons balsamic vinegar; 1 tablespoon Dijon mustard; salt & pepper

Servings: persons

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
DRESSING
1/2 cup olive oil
3 tablespoons lemon juice
2 teaspoons balsamic vinegar
1 tablespoon Dijon mustard
salt & pepper

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.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Greek Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Asparagus Salad

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