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Asparagus Salad

 

Asparagus Salad

Asparagus Salad blends the flavors of crisp roasted asparagus, fresh cherry tomatoes, garlicky couscous, feta cheese, and a light balsamic vinaigrette into the ideal spring salad.
Prep Time30minutes?mins
Cook Time17minutes?mins
Total Time47minutes?mins
Course:?Side Dish, Vegetarian
Cuisine:?American
Keyword:?asparagus salad
?
¿ªÔÆÌåÓýs:?6?servings
?
Author:?
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Cost:?$7.12

Equipment

  • ?15 x 21-inch

Ingredients

  • 1?pound?asparagus
  • 2?tablespoons?olive oil
  • 1?teaspoon?
  • 1/2?teaspoon?
  • 1?lemon
  • 1?(5.8-ounce) package??see note 1
  • 1?cup?halved cherry tomatoes
  • 1/3?cup?crumbled feta cheese

Dressing

  • 3?tablespoons?
  • 2?tablespoons?olive oil
  • 1/2?teaspoon?minced garlic
  • 1?teaspoon?
  • 1/2?tablespoon?honey

Instructions

  • Preheat oven to 425¡ãF. Juice the lemon using a citrus juicer to get 1 tablespoon lemon juice. Break the woody ends off the asparagus. Toss asparagus, olive oil, salt, and pepper together on a large sheet pan.?Space out asparagus on a sheet pan so it has plenty of room to roast; if the pan is crowded, it will steam instead of roast.
  • Bake in the oven for 7¨C15 minutes, cook time depends on the asparagus thickness; thinner stems will cook very quickly. Flip the spears once halfway through. Remove and squeeze 1 tablespoon lemon juice over the spears. Allow to cool and chop into 2-inch pieces.
  • Prepare the packaged couscous according to package directions. Transfer to a large bowl and allow to cool (see note 1).
  • Pour the balsamic vinegar in a small pot over medium heat. Bring to a boil and reduce until the vinegar is halved (about 1-1/2 tablespoons). This happens very quickly once it is boiling, so don¡¯t walk away.
  • Allow the reduced balsamic to cool slightly, then add to a mason jar. Add remaining dressing ingredients and season to taste with salt and pepper. Seal the jar and shake to combine. You may need to stir the dressing to get the honey incorporated. Place in the fridge to chill until ready to dress salad; shake again before topping the salad.
  • Halve the cherry tomatoes. Add the tomatoes and asparagus to the large bowl with the couscous. Gently toss. Shake the dressing and drizzle it over the salad to taste. Add another squeeze of fresh lemon juice, if desired. Gently toss again and top with the crumbled feta cheese. Taste and adjust seasoning if needed. Enjoy immediately.

Notes

Note 1: I use Near East¡¯s boxed and seasoned ¡°¡± couscous mix for this salad, but you can substitute 1/2 cup of plain couscous. Be sure to use??for quick cooking and the best texture.
Storage:?If you don¡¯t plan on eating all the salad, only dress what you will eat, since this salad doesn¡¯t sit well with the dressing for an extended time.

Nutrition

¿ªÔÆÌåÓý:?1serving?|?Calories:?207kcal?|?Carbohydrates:?19g?|?Protein:?6g?|?Fat:?13g?|?Saturated Fat:?3g?|?Cholesterol:?12mg?|?Sodium:?165mg?|?Potassium:?282mg?|?Fiber:?3g?|?Sugar:?5g?|?Vitamin A:?820IU?|?Vitamin C:?13mg?|?Calcium:?94mg?|?Iron:?2mg



Source: Chelsea's Messy Apron

~~~~~
Rhonda in MO
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