Grecian Garden Salad
Healthy Cooking
August/September 2009 issue
Page:39
"My mom often makes this for guests. Colorful and healthy, it doesn't taste light because of the generous amount of cheese." Melissa Sipherd - Salt Lake City, UT
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 20 min. + chilling
Ingredients:
1-1/2 cups cut fresh asparagus (1-inch pieces)
3 medium tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese
Directions:
In a large saucepan, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving bowl. Stir in the tomatoes.
In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cheese. Yield: 6 servings.
Nutrition Facts
One serving:2/3 cup
Calories: 92 Fat:5 g Saturated Fat:2 g Cholesterol:
Diabetic Exchange:
1 vegetable, 1 fat.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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