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Ingredients – Salad

  • 1/2 cup, 1 tablespoon, 1/2 teaspoon local raw asparagus
  • 1/2 cup garbanzo beans
  • 1/4 cup, 1 3/4 teaspoon cucumbers, diced
  • 1 tablespoon, 1/2 teaspoon red onion, chopped
  • 2 tablespoons, 1 teaspoon grape tomatoes
  • 1 tablespoon, 1/2 teaspoon raw red pepper, diced
  • 1 ounce kalamata olives
  • 1 teaspoon local, fresh basil, chopped

Ingredients – Dressing

  • 2 1/3 teaspoon, balsamic vinegar
  • 2 1/3 teaspoon, extra virgin olive oil
  • 1/3 teaspoon white sugar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions – Pre Prep

  1. Wash asparagus and cut into 2 inch pieces.
  2. Drain beans.
  3. Wash and dice cucumbers, red pepper, and onion.
  4. Cut tomatoes into quarters.
  5. Chop basil.
  6. Rough chop olives.
  7. Prepare dressing.

Directions – Make Salad

  1. Add the asparagus, drained garbanzo beans, diced cucumbers, tomatoes, diced red peppers, and olives into a large mixing bowl.
  2. Toss vegetables with dressing. Let the salad chill in the refrigerator until ready to serve, at least 1 hour.
  3. Add basil before serving.

Source: Pisanick Partners, LLC