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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Daniel's Asparagus Salad Recipe

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This recipe for Daniel's Asparagus Salad is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bunches fresh asparagus
4 large portabella mushrooms
12 to 16 oz. grape tomatoes
8 oz. feta cheese, crumbled
balsamic vinaigrette dressing
Directions:
Directions:
Blanch asparagus in very salty boiling water for about 15 seconds. Immediately plunge into ice water. When cool, cut in small pieces. Clean gill from mushrooms. Drizzle with olive oil and season. Bake until soft. When cool, cut in half, then cut each half into slices. This much can be done the day before and refrigerated. When ready to assemble salad, cut tomatoes in half and toss with asparagus, mushrooms and feta. Pour dressing over and toss.

 

 

 

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