Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 4 cups (1/2-inch) asparagus pieces, cooked
- 1 cup chopped plum tomato
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh dill
- 1 teaspoon olive oil
- 1/4 teaspoon salt
Directions[]
- Combine asparagus, plum tomato, red onion, feta cheese, lemon juice, dill, olive oil, and salt, stirring well.