Asparagus, Rice and Wisconsin Feta Salad
Ingredients:
1 cup uncooked regular long grain rice
8 - 12 asparagus spears cut into 1-inch pieces (or one 10oz. box frozen asparagus)
1/4 cup chopped parsley
1/4 cup chopped green onions (3 medium)
1 small red bell pepper, chopped (1/2 cup)
1 tablespoon lemon zest
2 tablespoons lemon juice
4 ounces Wisconsin feta* cheese, crumbled (1 cup)
1 cup bottled salad vinaigrette, such as Greek-style vinaigrette with garlic and lemon
Directions:
Cook the rice as directed. Cook asparagus in boiling water until tender-crisp: Drain. Mix rice, asparagus and remaining ingredients in medium bowl. Toss with vinaigrette. Cover and refrigerate at least three hours until chilled.
Recipe makes eight servings.
*Note: For a flavorful variation, use a flavored Wisconsin Feta cheese, such as Peppercorn or Tomato-Basil.
See also:
Asparagus Lasagna
Pleasing Peas and Asparagus
Low Carb Luncheon Asparagus
BellyBytes.com Good Eats: Asparagus
