Asparagus Pecorino Salad

Asparagus Pecorino Salad

We’re always looking for new and delicious side dishes that fare well at cookouts (i.e. no mayo).  This salad exceeded our expectations: easy to prepare, can be made in advance, and a great tangy crunchy salad.

(modification of original recipe from Anne Burrell)

Serves 6

  • 1 bunch pencil thin asparagus (about 1 pound), tough bottom stems removed
  • 1 small red onion, finely diced
  • ¾ cup coarsely grated Pecorino Romano cheese
  • ½ cup red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

Cut the asparagus, including the tips, into very thin slices (about ¼ inch) crosswise and place in a medium bowl.  Add the red onion and cheese, tossing to combine.  Dress with the vinegar, oil and salt and toss again.  Cover and refrigerate until ready to serve.

NOTE:  The vinegar will tenderize the asparagus.  It is best to prepare this dish at least an hour in advance to let the flavors combine (we let ours sit for 4 to 6 hours).

Nutritional Info/Serving:  Calories 109, Fat 8 g, Protein 4 g, Carbs 5 g

21 Day Fix Container Equivalents/Serving:  0.5 Green, 0.5 Blue, 1 tsp

Posted in 21 Day Fix Recipes, Recipes, Vegetables Tagged with: , , , ,

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