Up your salad game with my Pesto Asparagus Salad with Oranges, Feta, and Pistachios. It’s a unique vegetarian dish you don’t want to miss!
1.For the pesto: Purée the basil, both cheeses, olive oil, stock, pine nuts, garlic and salt and pepper until smooth in a small food processor. If too thick, add a little water.
2. For the salad: Cut asparagus tips from stalks into ¾-inch-long pieces. Slice asparagus stalks ⅛ inch thick on bias into approximate 2-inch lengths. Add asparagus tips and stalks to serving bowl. Add oranges and feta. Add pesto and toss to combine, mixing well. Season with salt and pepper to taste and top with pistachios. Serve.
2 cups packed fresh basil leaves
4 Tbsp grated Parmesan cheese
4 Tbsp reduced-fat cream cheese
4 Tbsp olive oil
6 Tbsp water or low-sodium stock
2 Tbsp toasted pine nuts or chopped almonds
2 tsp minced garlic
pinch of salt and pepper
1 1/2 pounds asparagus, trimmed
2 oranges, peeled and segmented, cut in to 1 inch pieces
4 ounces feta cheese, crumbled
Salt and pepper
¾ cup pistachios, toasted and chopped
Serves 4 to 6
Nutritional Information per Serving (Serving 6)
Saturated Fat 6g