Grilled asparagus, orange, red onion, and feta salad
1
Points®
Total time: 26 min • Prep: 12 min • Cook: 4 min • Serves: 6 • Difficulty: Easy
Toss grilled asparagus with a host of fresh ingredients including peas, oranges, red onion and lettuce for an elegant and colorful salad. Add feta and a vinaigrette dressing for a different flavor combination with each bite. This side dish can be prepared in just under 20 minutes and served with grilled chicken or fish. If you have any leftovers, you can toss in some grilled chicken for a tasty lunch the next day. Asparagus is at its peak season April through June, but you can find this vegetable year round. Select asparagus with smooth skin and uniform color.
Ingredients
Olive oil cooking spray
1 spray(s)
Asparagus
1 pound(s), trimmed
Table salt
¼ tsp
Black pepper
⅛ tsp
Lettuce
1 head(s), medium, red leaf variety, torn (about 6 cups)
Orange
2 large, navel variety, segmented, membranes reserved
Uncooked green peas
¾ cup(s), fresh or frozen
Red onion
1 small, thinly sliced
Crumbled feta cheese
⅓ cup(s), or Gorgonzola cheese
Low-fat vinaigrette salad dressing
2 Tbsp
Instructions
1
Preheat grill to high or prepare hot fire.
2
Put asparagus on small rimmed baking sheet. Spray with olive oil nonstick spray and sprinkle with salt and pepper; toss until coated evenly. Spread asparagus on grill rack and grill until lightly charred and tender, about 2 minutes per side.
3
Transfer asparagus to plate and let cool; cut into 1-inch pieces.
4
Combine asparagus, lettuce, orange segments, peas, onion, feta, and vinaigrette in salad bowl; toss until coated evenly.
5
Per serving: generous 1 cup
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