Make this dish. Make an impact. When you choose to buy, prepare, and eat fresh, local foods, it’s better for you and your community! Download our Asparagus Chop Salad recipe today. Cook and share with #feedourfutureohio.
Ingredients:
Salad:
- 1/2 cup Asparagus, Local, raw
- 1/2 cup Garbanzo Beans, drained
- 1/4 cup Cucumber, diced
- 2 tbsp Red Onion, chopped
- 6 Grape Tomatoes, sliced
- 2 tbsp Red Pepper, diced
- 1/4 cup Kalamata Olives, chopped
- 2 tsp Basil, fresh
Dressing:
- 3 tbsp Balsamic Vinegar
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Sugar
- 1 tsp Lemon Juice
- 1/3 tsp Salt
- 1/3 tsp Pepper
Directions:
- Wash asparagus and cut into 2-inch pieces.
- Drain beans.
- Wash and dice cucumbers, red pepper, and onions.
- Slice tomatoes.
- Chop basil.
- Rough chop olives.
- In a bowl, combine the dressing ingredients and whisk together.
- Add asparagus, beans, cucumbers, onion, tomatoes, peppers, and olives in large mixing bowl.
- Toss vegetables with dressing. Let salad chill in fridge at least one hour or until ready to serve. Add basil before serving.