GRECIAN GARDEN SALAD

GRECIAN GARDEN SALAD


1-1/2-cups cut fresh asparagus (1-inch)
3 medium tomatoes, seeded and chopped
2 Tbsp. balsamic vinegar
4-1/2 tsp. chopped basil or 1-1/2 tsp. dried
1Tbsp. Olive oil
1 tsp. salt
½ tsp. pepper
1 cup (4-oz.) crumbled feta cheese


In a large saucepan bring 3 cups water to a boil. Add asparagus, cover and boil for 3 minutes. Drain and immediately place asparagus in iced water. Drain and pat dry. Transfer to a serving bowl. Stir in tomatoes.

In a small bowl, whisk the vinegar, basil, oil, salt and pepper. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving; stir in the cheese.