Teresa's Recipes
Endive and Asparagus Salad with Feta and Walnuts
Savor the refreshing crunch of Belgian endive, the tender bite of blanched asparagus, and the sweet tang of cherry tomatoes in this delightful salad. Tossed with crumbled feta cheese, crunchy walnuts, and thinly sliced red onion, it's a symphony of textures and flavors. This salad is dressed with a homemade lemon vinaigrette, which adds a zesty brightness that ties all the elements together. Originating from Mediterranean regions, this salad captures the spirit of healthy and vibrant eating traditions from the area.
Ingredients
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 tablespoon Honey
- 2 teaspoons Dijon mustard
- 1/4 cup Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons, chopped Fresh parsley
- 1/4 cup, toasted and chopped Walnuts
- 1/2 cup, crumbled Feta cheese
- 1 small, thinly sliced Red onion
- 1 cup, halved Cherry tomatoes
- 1 pound, trimmed and blanched Asparagus
- 2 heads, leaves separated Endive
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Calories: 250
- Fat: 20g
- Carbs: 10g
- Protein: 6g
- Sodium: 400mg
- Sugar: 5g
Instructions
- In a large salad bowl, combine the endive leaves, blanched asparagus, cherry tomatoes, thinly sliced red onion, crumbled feta cheese, toasted walnuts, and chopped parsley.
- To prepare the vinaigrette, in a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Drizzle the homemade vinaigrette dressing over the salad ingredients in the large bowl.
- Gently toss the salad to ensure all ingredients are coated with the vinaigrette. Be careful not to overmix to maintain the texture and integrity of the ingredients.
- Serve the salad immediately to enjoy the freshness of the ingredients and the tangy vinaigrette at its best.