Green Bean and Asparagus Salad with Lemon-Basil Vinaigrette

Ingredients

• Green beans (2 cups, trimmed)
• Asparagus (1 bunch, trimmed and cut into 2-inch pieces)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/4 cup, thinly sliced)
• Feta cheese (1/2 cup, crumbled)
• Fresh basil (1/4 cup, chopped)
• Olive oil (3 tablespoons)
• Lemon juice (2 tablespoons, freshly squeezed)
• Dijon mustard (1 teaspoon)
• Honey (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, until crisp-tender. Drain and rinse with cold water to stop the cooking process.
2. In the same pot, bring another pot of salted water to a boil. Add the asparagus and cook for 2 minutes, until crisp-tender. Drain and rinse with cold water.
3. In a large mixing bowl, combine the blanched green beans, asparagus, cherry tomatoes, red onion, feta cheese, and fresh basil.
4. In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to create the lemon-basil vinaigrette.
5. Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
6. Serve chilled or at room temperature for the best flavor, and enjoy this refreshing dish!