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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asparagus Salad

Source: dLife

A colorful, chilled apsaragus salad made with tomatoes, red onion, feta cheese, walnuts, and a splash vinaigrette.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	119.5

Total Carbs	7.5 g

Dietary Fiber	2.6 g

Sugars	4.4 g

Total Fat	9.0 g

Saturated Fat	1.5 g

Unsaturated Fat	1.3 g

Potassium	271.3 mg

Protein	3.8 g

Sodium	438.3 mg

Dietary Exchanges 9.0 Fat, 1.1 Vegetables, 0.3 Meat, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup tap water 0.125
0.125 tsp salt 1.0
1 lb fresh asparagus 0.5
0 1/2 cup red wine vinaigrette 2.0
2 each fresh plum tomatoes 0.5
0 1/2 each red onion 0.25
0 1/4 cup crumbled feta cheese 2.0
2 tbsp chopped walnuts

Directions

Rinse asparagus and remove ends. Holding spears flat on cutting board, use vegetable peeler to remove skin from lower third of stalk.
In large skillet, add 1 cup tap water and salt. Add the asparagus spears, bring to boil and cook for 4-6 minutes or until tender when pierced with fork.
Drain asparagus and place in flat baking dish.
Drizzle with half of salad dressing. Toss to coat.
Around edge of serving plate arrange tomato onion slices. Place asparagus in center of plate. Drizzle with remaining salad dressing.
Cover and refrigerate 1 - 3 hours.
Sprinkle with feta cheese and walnuts. Serve immediately.