Delectable Mushroom and Asparagus Salad With Balsamic Vinaigrette
By: Kristi Rimkus
Published: Thursday, January 28, 2010 - 6:38am

Ingredients




1 pound asparagus, trimmed
1 cup mushrooms, sliced
1/4 cup Kalamata olives, 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)

Preparation

1 Steam asparagus until crisp-tender. Plunge into ice water to stop cooking and retain color. Drain. Cut into bite sized pieces. 2 Combine onion, asparagus, mushrooms and olives with vinaigrette. Chill for 20 minutes to combine flavors. 3 Toss with remaining ingredients.

About


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.