Spinach, Asparagus, Tomato, Feta Salad with Balsamic Vinaigrette
Try this Spinach, Asparagus, Tomato, Feta Salad with Balsamic Vinaigrette recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 1/2 cups of fresh baby spinach
- 1 bunch of fresh asparagus tough ends trimmed and cut into 2-inch pieces
- 1 pint grape tomatoes cut in half
- 1/2 cup chopped pecans or sliced almonds toasted (i heat them in the microwave believe it or not. 1-2 minutes on a paper towel and they are nice and toasty.
- 1/4 cup feta cheese crumbled (more if desired)
- Carbohydrate 1.53375000129656 g
- Cholesterol 33.3750000282136 mg
- Fat 7.9800000067459 g
- Fiber 0 g
- Protein 5.32875000450466 g
- Saturated Fat 5.60475000473798 g
- Serving Size 1 1 recipe (38g)
- Sodium 418.500000353779 mg
- Sugar 1.53375000129656 g
- Trans Fat 0.420000000355048 g
- Calories 99 calories
Prepare this homemade balsamic vinaigrette and set aside.Bring a large pot of water to a boil.Trim the tough ends off of the asparagus and cut into 2 inch pieces.Add asparagus to the boiling water and boil for approx. 4 - 5 minutes, until just tender and still crisp,While the asparagus is cooking, fill a medium sized bowl with ice and cold water.Pour the asparagus into a strainer to drain and then immediately transfer it to the ice water for about 10 seconds. Then drain asparagus again.Place the baby spinach in a medium sized bowl. Add the asparagus, tomatoes and pecans or almonds.Drizzle desired amount of vinaigrette over top and toss lightly.Sprinkle with feta cheese. Toss gently again to incorporate.ENJOY!!
