Kitchen Korner: Aspragus Salad - Dolly Lawler

Donald Arndts made this scrumptious salad and brought it to Pastor Tim Binns' going away potluck dinner Sunday, May 1, 2016.  We scraped the bowl (it was a large one) clean.  It was absolutely delicious.  I'm not only going to make it, I'm going to share it with all of you.  I heard several people asking Donald what all it had in it.  He emailed his recipe to me and here it is!

ASPARAGUS SALAD

 

Salad:

 

1 pound asparagus, trimmed and halved

6 cups halved cherry, grape, and pear tomatoes in varied colors

½ cup crumbled feta cheese

1 ripe avocado, cut into cubes

1 cup sliced basil leaves

 

Dressing:

 

¼ cup extra-virgin olive oil

2 tsp. lemon juice

2 tsp. Dijon mustard

½ tsp. kosher salt

½ tsp. pepper

 

Directions:

 

1.  Boil asparagus in a large pot of salted water for 2 minutes.  Drain and rinse with cold water.

2.  Mix dressing ingredients.

3.  Mix asparagus with remaining veggies and feta in large bowl; add dressing and mix to coat evenly with dressing.

Enjoy, Dolly Lawler   

 

Please submit a favorite recipe to: lawlers@windstream.net