This Greek-inspired Asparagus Salad is simply delicious. Tomatoes and onions complement the tender spinach leaves and peppery, crisp radishes and sharp, pungent Feta cheese–making for a flavor explosion in every bite.
I’ve been on a bit of a Greek kick lately, having discovered I love Greek salads. This is a new adventure for me, having thought I didn’t actually like feta cheese. I just hadn’t tasted it right–or with the right pairings. I love flavor and sharp cheeses now. That’s where the real flavor is–those sharp cheeses.
So now, I’m buying Greek salad dressings. My new favorite salad dressing line is Girard’s. I love the champagne kind and, especially, their Greek feta dressing–simply sublime. If you don’t have time for the vinaigrette recipe below, Girard’s makes a lovely go-to substitute.
Asparagus salads are packed with nutrition. Asparagus is loaded with vitamin K, as is spinach. Vitamin K helps shuttle calcium throughout the body. Spinach is packed with loads of vitamin A, and benefits your eye health.
The Secret to Awesome Vinaigrettes
There are several secrets to making an amazing vinaigrette. First, invest in a good, glass carafe with a lid that locks on it so you can shake and shake those salad dressing ingredients until they completely emulsify.
Second, use a neutral-tasting oil. If you like the taste of olive oil, good, good. But it’s got a bit of a bitter flavor to it. If using olive oil, make sure it’s first cold-pressed and a lighter version of the oil. That will tone down the bitter flavor a bit. Or you can avoid it altogether and go for an oil rich in fruit or nut nutrients but with less of a pungent flavor, like grapeseed oil.
Third, instead of salt, use sea salt! Just don’t overdo it, as sea salt can easily overpower your food. It makes a worthy addition to any meal though, as it can boast over 83 trace minerals!
How to Make Ahead and Store?
You can store the salad for three days without the dressing in the refrigeratoru002du002deven the cheese will be fine. You can freeze spinach for cooking, but not for salads, I’m afraid. Kale is hearty enough for this, but not spinach.
Serving Suggestions
Serve this wonderful dish as part of a light meal with my Seared Ahi Tuna Steaks or my Easy Goulash, which is always a hit in my house. Try my Orange Dream Dessert for a sweet ending to this meal.
Asparagus Salad Recipe
Ingredients
- 1 bunch asparagus trimmed and cut into thirds
- 3 cups fresh spinach
- 1/2 cup radishes thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cup green peas
- 1/2 red onion thinly sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- 2 tablespoons apple cider vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Bring a pot of water to a boil and prepare an ice water bath.
- Boil the asparagus in water for 2-3 minutes until bright green and tender-crisp.
- Immediately transfer the asparagus to the ice water bath to stop the cooking process. (This is called blanching.) Drain well.
- In a large bowl, combine the blanched asparagus, spinach, radishes, cherry tomatoes, green peas, and red onion.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, salt, and pepper to create the lemon vinaigrette.
- Drizzle the lemon vinaigrette over the salad and toss gently to coat.
- Sprinkle feta cheese over the salad just before serving.
- Serve the salad immediately or chill in the refrigerator for up to an hour before serving to allow flavors to meld.
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