Prepare this Green Salad with Asparagus and Tomatoes. This Green Salad with Asparagus and Tomatoes also includes peas, beans, basil and feta cheese.
What You Need
Original recipe yields 8 servings
6 fresh asparagus spears, trimmed, cut into 1-inch lengths
2 Tbsp. water
6 cups loosely packed torn mixed salad greens
1 cup sugar snap peas, trimmed
1 cup grape tomatoes, halved
1/2 cup loosely packed fresh basil leaves, torn
1/4 cup KRAFT Tuscan House Italian Dressing
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 can (15.5 oz.) cannellini beans, rinsed
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Let's Make It
Place asparagus in microwaveable casserole. Add water; cover. Microwave on HIGH 3 min. or until asparagus is crisp-tender. Rinse with additional cold water; drain.
Toss asparagus with salad greens, peas, tomatoes, basil and dressing in large bowl.
Spoon onto serving plates; top with cheese and beans.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.