Dish of fresh asparagus, tomatoes, and feta


  • 1/2 cup rice vinegar
  • 1 tablespoon of white sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon oil
  • a couple of tablespoons of oil
  • 3/4 pound asparagus – flip 1-
  • in pieces, boiled and drained
  • 1 instrumentation (4 ounces) fragmented
  • feta cheese
  • 1 massive tomato, diced
  • 1 green onion, diced
  • 2 tablespoons chopped cilantro


Whisk rice vinegar, white sugar, sea salt, Sesamum indicum oil, and olive oil in the bottom of a salad bowl.

Add asparagus, feta, tomato, green onion, and cilantro in the bowl with the dressing; throw coat. Film and refrigerate one hour before serving.

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