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Greek Asparagus Salad

Asparagus is one of my favorite spring vegetables, but my family gets bored with it. So I developed a tasty variation of my favorite beet salad using asparagus instead. My husband gave this yummy asparagus salad rave reviews. —Kriss Erickson, Everett, Washington
  • Total Time
    Prep: 40 min. Bake: 20 min.
  • Makes
    4 servings


  • 1 whole garlic bulb
  • 3 teaspoons olive oil, divided
  • 1 pound fresh asparagus, trimmed and halved
  • 1/4 cup chopped red onion
  • 1/4 cup pitted Greek olives
  • 1/4 cup reduced-fat balsamic vinaigrette
  • 1/4 cup crumbled feta cheese


  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10 minutes.
  • Meanwhile, place asparagus on a 15-in. x 10-in. x 1-in. baking pan. Drizzle with remaining oil; toss to coat. Bake at 425° for 20-25 minutes or until tender, turning once.
  • Squeeze softened garlic into a small bowl; mash slightly. Stir in the asparagus, onion, olives and vinaigrette; toss to coat. Sprinkle with feta before serving.
Nutrition Facts
3/4 cup: 128 calories, 9g fat (2g saturated fat), 4mg cholesterol, 328mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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