Sunday Brunch | Julie Yoder makes Fresh Asparagus and Cherry Tomato Salad

Julie Wheeler joined us in the Reasor's Kitchen to make Fresh Asparagus and Cherry Tomato Salad

Minutes to Prepare: 10

Minutes to Cook: 5

Number of Servings: 5


Vinegar - Natural Rice Vinegar (Nakano), 1/4 cup
Splenda Brown Sugar Blend, 1 tsp
Sea Salt, 1 tsp
Sesame Oil, 1 1tsp
Extra Virgin Olive Oil, 1.5 tbsp
Asparagus, fresh, 10 spear, medium (5-1/4" to 7" long) blanched
President Fat Free Crumbled Feta, 4 oz
Cherry Tomatoes, Fresh, 1 Tomato, 20 count
2 Scallion or Spring/Green Onion (4-1/8" long) chopped
Cilantro, raw, 2 tbsp


Whisk together the rice vinegar, sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the blanched asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.


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