Salads & sides

Asparagus, Tomato & Goat Cheese Salad

Asparagus, Tomato & Goat Cheese Salad recipe

photo by:kraft

Made this for the first time last year and thought it was delicious. It is a great dish to bring to a back yard gathering also. Have shared it with several of my friends. ...read more

posted by

laroccam

on 5/8/2012

time

prep:

15 min

total:

15 min

servings

total:

4 servings

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what you need

lb. fresh asparagus spears, blanched

small red onion, thinly sliced

cup grape tomatoes, halved

oz. goat cheese, crumbled (about 1/4 cup)

1/4

cup thinly sliced fresh basil

Tbsp. pine nuts, toasted

1/2

cup prepared GOOD SEASONS Italian Dressing Mix

Make It

ARRANGE asparagus, onions and tomatoes on platter.

TOP with cheese, basil and nuts.

DRIZZLE with dressing just before serving.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

How to Blanch Fresh Asparagus

To blanch the asparagus, add the spears to large pot of boiling water. Cook 2 to 3 min. or just until asparagus is crisp-tender and bright green in color. Drain, then immediately add asparagus to bowl of ice water to cool and stop the cooking. When completely cooled, drain the asparagus, then pat dry.

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laroccam

posted:5/8/2012

Made this for the first time last year and thought it was delicious. It is a great dish to bring to a back yard gathering also. Have shared it with several of my friends. I have used green onion when I did not have the red,does just as well.

hopeharris926

posted:4/12/2010

Really great salad. I didn't have pine nuts, and substituted bottled salad dressing for the packet, but otherwise made the recipe as-is. My husband loves asparagus and is always looking for new ways to eat it, and this is now a favorite! Great color too -- good to impress guests.

ginahusary

posted:3/2/2010

Outstanding! So incredibly yummy. I used balsamic vinaigrette and soaked the slivered onions in red wine vinegar for about an hour before serving to pickle them. I made this as a side, but I would totally eat it as a lunch salad it was soooo good.

donnabear

posted:4/12/2009

I made this for Easter brunch and it was amazing! I combined the onions, tomatoes and basil early in the morning and marinated it in the dressing. Just before serving I added the nuts and goat cheese and served it on the side along with Hollandaise sauce. It was very well received!