GRECIAN GARDEN SALAD

Grecian Garden Salad image

"My mom often makes this for guests. Colorful and healthy, it doesn't taste light because of the generous amount of cheese." Melissa Sipherd - Salt Lake City, UT

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups cut fresh asparagus (1-inch pieces)
3 medium tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Steps:

In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes. , In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese.

Nutrition Facts : Calories 92 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 579mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges