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The avocado/tomato/walnut/feta salad was AMAZING. I nearly burned the walnuts while toasting them but their flavor was what really made the salad pop. The Southwest Salad is one of my favorites with black beans, corn, sweet peppers, Romaine lettuce and tostada strips. The V8 Healthy greens was a new juice I tried. I don't usually like to drink my fruits or vegetables but decided to give this a try. More fruity than veggie and 90 calories. Is equal to 1.5 servings of fruits and vegetables. It will be handy to grab when traveling or if I have ran out of fresh fruits and veggies.
Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette
INGREDIENTS (for 7 servings):
Vinaigrette:
6 Tbsp balsamic vinegar
1/4 cup olive oil...
2 tsp dijon mustard
2 tsp honey
1 clove garlic, minced
Salt and freshly ground black pepper
Salad:
2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
1 (10.5 oz) pkg. grape tomatoes, halved
2/3 cup chopped walnuts, toasted
4 oz feta cheese, crumbled (scant 1 cup)
DIRECTIONS:
Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).
Recipe source: Cooking Classy
INGREDIENTS (for 7 servings):
Vinaigrette:
6 Tbsp balsamic vinegar
1/4 cup olive oil...
2 tsp dijon mustard
2 tsp honey
1 clove garlic, minced
Salt and freshly ground black pepper
Salad:
2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
1 (10.5 oz) pkg. grape tomatoes, halved
2/3 cup chopped walnuts, toasted
4 oz feta cheese, crumbled (scant 1 cup)
DIRECTIONS:
Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.
Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. Transfer to a bowl with tomatoes and walnuts. Drizzle vinaigrette over top and toss lightly. Sprinkle over half of the feta then plate and top with remaining feta (just so the feta doesn't brown from tossing with all the dressing).
Recipe source: Cooking Classy
SOUTHWEST SALAD
May add Tostada strips if you want. Mash the avocado and add the lime juice, sugar, and salt for the dressing.
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