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Asparagus Salad Lemon Vinaigrette: Fresh Easter Side Dish

Spring Asparagus and Cherry Tomato Salad with Lemon Vinaigrette

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 1 lb Asparagus Ends trimmed, cut into 2-inch pieces
  • 1 cup Red cherry tomatoes Halved
  • 1 cup Yellow cherry tomatoes Halved
  • 1/4 cup Red onion Thinly sliced
  • 1/2 cup Feta cheese Crumbled
  • 2 tbsp Fresh parsley Chopped
  • 1/4 cup Olive oil For the dressing
  • 2 tbsp Fresh lemon juice For the dressing
  • 1 tsp Dijon mustard For the dressing
  • 1 tsp Honey For the dressing
  • 1/2 tsp Salt For the dressing
  • 1/4 tsp Black pepper For the dressing
  • 1 wedge Lemon For garnish

Instructions
 

  • Bring a large pot of salted water to a boil. Add 1 lb of trimmed, 2-inch cut asparagus spears and cook for 2-3 minutes until tender-crisp.
  • Immediately transfer the cooked asparagus to a bowl of ice water. Let sit for 2 minutes, then drain and pat dry thoroughly.
  • In a large serving bowl, combine the cooled asparagus, 1 cup halved red cherry tomatoes, 1 cup halved yellow cherry tomatoes, 1/4 cup thinly sliced red onion, 1/2 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley.
  • In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.
  • Pour the dressing over the salad ingredients and toss gently to coat. Serve immediately, garnished with a lemon wedge.