Vegetarian

Asparagus Summer Salad - Sunset Magazine June 2009 is for Side Dish.

Asparagus Summer Salad - Sunset Magazine June 2009 takes 20 minutes to prepare.

Asparagus Summer Salad - Sunset Magazine June 2009 takes 5 minutes to cook.

Asparagus Summer Salad - Sunset Magazine June 2009 makes 6 servings.

The ingredients for Asparagus Summer Salad - Sunset Magazine June 2009 are:

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.

Here is how you make Asparagus Summer Salad - Sunset Magazine June 2009:

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: 6Recipe submitted by SparkPeople user CBUSTICHI.

The nutritional information for Asparagus Summer Salad - Sunset Magazine June 2009 is:

• 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

The dietary needs meet for Asparagus Summer Salad - Sunset Magazine June 2009 is Low Fat