THE DAIRY KITCHEN
Asparagus with Greek Salad Dressing
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
15 MINS
Cooking
5 MINS
This is a lovely salad to serve at a barbecue and matches well with lean barbecued lamb or beef.
Ingredients
3 bunches asparagus, trimmed1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried oregano
freshly ground black pepper, to taste
2/3 cup finely diced cucumber
2 tomatoes, finely diced
10 small pitted black olives, quartered
40g reduced-salt feta cheese
Handy Tips
This is a lovely salad to serve at a barbecue and matches well with lean barbecued lamb or beef.
Nutrition (per serve)
| Energy (kj) | 458 |
| Sugars (g) | 7.8 |
| Protein (g) | 3 |
| Dietry Fibre (g) | 3.9 |
| Fat Total (g) | 2.1 |
| Saturated (g) | 0.5 |
| Calcium (mg) | 91 |
| Carbohydrates (g) | 8.7 |
| Iron (mg) | 0.7 |
Method
- Boil or steam asparagus for 3-5 minutes or until just tender. Drain and briefly rinse under cold running water then arrange on a serving platter.
- Combine the olive oil, lemon juice, oregano, pepper, cucumber, tomato and olives in a small bowl and spoon onto the asparagus, drizzling with any remaining juices. Sprinkle with feta and serve.
