Asparagus & Snap Pea Salad

  Salads

Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.

Asparagus & Snap Pea Salad

Average Rating: 4

TOTAL TIME: Prep: 25 min. + chilling
YIELD: 14 servings (3/4 cup each).

Ingredients

  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces

  • DRESSING:
  • 1/3 cup rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

  • SALAD:
  • 2 cups cherry tomatoes, halved
  • 2 cups fresh sugar snap peas, cut into thirds
  • 1 small sweet red pepper, finely chopped
  • 1 small red onion, finely chopped
  • 1 cup (4 ounces) crumbled feta or Gorgonzola cheese
  • 1 cup glazed walnuts, coarsely chopped
  • 2/3 cup dried cherries

Instructions

  • 1. In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
  • 2. In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving.
  • 3. Just before serving, stir in cheese, walnuts and cherries.

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