Name: Asparagus, Tomato and Bell Pepper Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American/Canadian
Ingredients: 1 bunch asparagus; 2 handfuls grape tomatoes, each cut in half; 1 yellow or red bell pepper, diced; 1 handful basil leaves; 1/2 cup feta cheese, cubed (or to taste); 1/4 cup extra virgin olive oil; juice of one lime; 2 tsp grainy mustard; 1 tsp sugar; 1 tsp Clubhouse Salad Herbs, or similar; Salt & pepper to taste

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I’m going to call it….this summer is going to be the summer of the salad! I’ve already fallen in love with kale salad this year and now I have a new favorite thanks to my friend Dana over at Talking in All Caps. She is posting a salad a week for all 52 weeks of 2013. Cool, huh? Word on the street is that I should try her Southwestern Bean salad next (and so should you!). But first…let’s talk about this Asparagus, Tomato and Bell Pepper salad!

When I told the fam that we were going to be having a salad made with raw asparagus, I got a raised eyebrow. However, after dinner there were raves all around (well…except Evan the picky eater).

Raweewan, Dewey and I all loved it. I think this salad would be a great dish to take to a summer potluck barbecue or event. Since the vegetables are hearty and don’t wilt, it is even better the next day.

Have extra bell peppers? You should definitely make Ground Turkey Stuffed Peppers with them! A yummy and healthy way to get your veggies.

Asparagus, Tomato and Bell Pepper Salad

Prep Time: 15 minutes

Total Time: 15 minutes

A yummy summer salad!

Ingredients

1 bunch asparagus
2 handfuls grape tomatoes, each cut in half
1 yellow or red bell pepper, diced
1 handful basil leaves
1/2 cup feta cheese, cubed (or to taste)
1/4 cup extra virgin olive oil
juice of one lime
2 tsp grainy mustard
1 tsp sugar
1 tsp Clubhouse Salad Herbs, or similar
Salt & pepper to taste

Instructions

Prep asparagus by snapping the woody ends off each spear.
Cut spears in to bite sized pieces.
Roll up basil leaves length wise and slice thinly.
Combine asparagus, tomatoes, bell peppers, basil and feta in a large bowl.
In a small bowl, whisk together olive oil, lime juice, mustard, sugar, salad herbs, salt and pepper.
Add dressing to the chopped vegetables and mix to combine.
Let sit for at least 30 minutes before serving for flavors to meld.