Delectable Mushroom and Asparagus Salad With Balsamic Vinaigrette

Category: Soups & Salads | Blog URL: http://motherrimmy.com/wordpress/?p=4230

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

1 pound asparagus, trimmed

1 cup mushrooms, sliced

1/4 cup fat free feta cheese, crumbled

1/4 cup red onion, diced

1/4 cup almonds, sliced

4 tablespoons light balsamic vinaigrette (we used Newman’s Own Light Balsamic)

Steam asparagus until crisp-tender. Plunge into ice water to stop cooking and retain color. Drain. Cut into bite sized pieces.

Combine onion, asparagus, mushrooms and olives with vinaigrette. Chill for 20 minutes to combine flavors.

Toss with remaining ingredients.

There’s nothing like dinner at Mom’s, is there? Mom and I came up with this delicious, colorful, crunchy salad to go with her ooey gooey spareribs.