Source: dLife

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

Servings

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

1. Rinse asparagus and remove ends. Holding spears flat on cutting board, use vegetable peeler to remove skin from lower third of stalk.
2. 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.
3. Drain asparagus and place in flat baking dish.
4. Drizzle with half of salad dressing. Toss to coat.
5. Around edge of serving plate arrange tomato onion slices. Place asparagus in center of plate. Drizzle with remaining salad dressing.
6. Cover and refrigerate 1 - 3 hours.
7. Sprinkle with feta cheese and walnuts. Serve immediately.