Asparagus Salad

Yields : 6 servings

Time : 10 minutes

Ingredients:

• ¼ c lemon juice
• ¼ c olive oil
• 20 kalamata olives, chopped
• 1/3 c fresh mint, chopped
• 1½ pounds asparagus,steamed and cut into 1-inch pieces
• 1 red bell pepper, finely chopped
• small red onion, finely chopped
• salt
• pepper
• optional garnish: crumbled goat cheese

Directions :
Whisk together lemon juice, olive oil, olives, and mint, then toss with remaining ingredients. Top with goat cheese and serve at room temperature or chilled.

Notes :
In the original recipe, the asparagus is halved lengthwise, and the bell pepper and onion are thinly sliced. I find that arrangement, while lovely, is kind of awkward to eat, which is why I just chop everything up.


Article Source : www.theveggietable.com