Greek Asparagus Salad

  Salads

Asparagus is one of my favorite spring vegetables, but my family gets bored with it. So I developed a tasty variation of my favorite beet salad using asparagus instead. My husband gave this yummy asparagus salad rave reviews.

Greek Asparagus Salad

Average Rating: 0

TOTAL TIME: Prep: 40 min. Bake: 20 min.
YIELD: 4 servings.

Ingredients

  • 1 whole garlic bulb
  • 3 teaspoons olive oil, divided
  • 1 pound fresh asparagus, trimmed and halved
  • 1/4 cup chopped red onion
  • 1/4 cup pitted Greek olives
  • 1/4 cup reduced-fat balsamic vinaigrette
  • 1/4 cup crumbled feta cheese

Instructions

  • 1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10 minutes.
  • 2. Meanwhile, place asparagus on a 15-in. x 10-in. x 1-in. baking pan. Drizzle with remaining oil; toss to coat. Bake at 425° for 20-25 minutes or until tender, turning once.
  • 3. Squeeze softened garlic into a small bowl; mash slightly. Stir in the asparagus, onion, olives and vinaigrette; toss to coat. Sprinkle with feta before serving.

Nutrition Facts

3/4 cup: 128 calories, 9g fat (2g saturated fat), 4mg cholesterol, 328mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 4g protein.
Diabetic Exchanges:
2 fat, 1 vegetable.

Tags