Asparagus Summer Salad - Sunset Magazine June 2009

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 245.3
  • Total Fat: 19.2 g
  • Cholesterol: 11.1 mg
  • Sodium: 224.4 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 9.0 g

View full nutritional breakdown of Asparagus Summer Salad - Sunset Magazine June 2009 calories by ingredient
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This is an easy and very tasty recipe This is an easy and very tasty recipe
Number of Servings: 6


    2 lbs, Asparagus, cut into 2-inch pieces
    2 Tbls. each fresh lemon juice and Dijon mustard - I used more lemon and less Dijon
    2 Tbls Olive Oil calls for 3 but I only used 2Tbls
    1/4 cup each chopped fresh basil, chives, and cilantro
    1 cup thinly sliced red onion
    3/4 cup toasted pine nuts
    1/2 cup crumbled feta cheese
    1/2 tsp. salt and freshly ground pepper.


Bring a large saucepan of water to a boil. Drop asparagus into water and cook until bright green and slightly softened, 1 to 2 minutes. Drain asparagus and rinse with very cold water until cool to the touch.
2. In a large bowl, whisk together lemon juice, mustard, oil and herbs. Add asparagus, onion, pine nuts feta, salte and pepper , and stir to combine.

Number of Servings: 6

Recipe submitted by SparkPeople user CBUSTICHI.

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