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Green Salad with Tomatoes and Asparagus
Green Salad with Tomatoes and Asparagus

Green Salad with Tomatoes and Asparagus

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Cook Minutes 25 Min
Prep : 25 Min
There's more to this veggie salad than peas and beans—namely crisp-tender asparagus spears, tomatoes, basil leaves and feta cheese.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 fresh asparagus spears, trimmed, cut into 1-inch lengths
2 Tbsp. water
6 cups loosely packed torn mixed salad greens
1 cup sugar snap peas, trimmed
1 cup grape tomatoes, halved
1/2 cup loosely packed fresh basil leaves, torn
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 cup crumbled feta cheese with garlic and herbs
1 can (19 fl oz/540 mL) white kidney beans, rinsed
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Step 1
Place asparagus in microwaveable casserole dish. Add water; cover. Microwave on HIGH 3 min. or until asparagus is crisp-tender. Rinse with additional cold water; drain.
Step 2
Toss asparagus with salad greens, peas, tomatoes, basil and dressing in large bowl.
Step 3
Spoon onto serving platter; top with cheese and beans.
Kraft Kitchen Tips!
How to Store Asparagus
To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Food Facts
Sugar snap peas are a cross between the common English pea and snow peas. Both the pod and peas inside are edible. Choose pods that are plump, crisp and bright green. Before using, snap off the stem ends, pulling to remove any strings.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
13 %
Cholesterol 15 mg
Sodium 320 mg
13 %
Carbohydrate 18 g
Fibre 5 g
Sugars 4 g
Protein 9 g
Vitamin A
20 %
Vitamin C
10 %
10 %
15 %
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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