Ingredients1 h 20 m servings 143 cals
- Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.
Per Serving: 143 calories; 10.9 g fat; 7.8 g carbohydrates; 5.1 g protein; 20 mg cholesterol; 609 mg sodium. Full nutrition
ReviewsRead all reviews 46
If you don't like lots of sauce double the veggies or use 1/2 the sauce.
This was not for me. Maybe I put too much of the dressing, but it was too bitter for my taste.
Made this as a side to last night's dinner and it's definetely a keeper. A delicious mix of flavors. I agree with most - to half the first 5 ingredients for the dressing - but no other changes a...
My husband sauteed the asparagus in olive oil with two cloves of garlic and that was fantastic. I didn't have any feta so my family used shredded cheddar and that worked fine although I can't w...
This is good. I ended up using goat cheese instead of feta (the idea of feta in this freaked me out a little and I didn't have any anyway). I almost think the salad would have been best without ...
Very good! We agree that the recipe makes too much dressing, so I cut it in half...also we omitted the cilantro, and it was very tasty and healthy with light feta!
Summer salad or not, I made this in the dead of winter and loved it. But I too think the dressing is a bit much so scale it back. I also tossed in a few black olives because I love them. We had ...
This was really good. There was a little too much dressing for my taste though. I think next time I will halve the dressing.
Wonderful!!! Great flavor, easy to make. Didn't have cilantro on hand so used parsley and it worked just fine.