Saturday, December 18, 2010

Asparagus, bean and feta salad
Serves 8 @ 2PP


  • 2 large bunches asparagus, trimmed, halved
  • 400g green beans, topped
  • 1 small red onion, finely sliced
  • 75g reduced-fat feta cheese
  • Dressing
  • 1 1/2 tablespoons white balsamic vinegar
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons finely chopped fresh dill
  • pinch caster sugar
Step 1 To make dressing, place balsamic vinegar, olive oil, dill and sugar into a small bowl. Stir well to combine.
Step 2 Blanch beans and asparagus in boiling water until bright green and slightly tender, about 3 minutes. Drain and rinse under cold running water.
Step 3 Place asparagus, beans and onion into a large bowl and toss with dill dressing. Transfer to a serving platter and crumble feta on top.

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