Ingredients
Scale
- 1 lb. asparagus, chopped
- 1 Tablespoon olive oil (best if from marinated feta – recipe here)
- 2 – 3 cloves garlic, peeled & chopped
- 2 large spears of celery, chopped
- About 2 cups leftover cooked basmati rice
- 1 cup matchstick carrots
- 1/2 cup chopped vidalia onion (or green onion)
- 2 cups frozen peas
For the dressing:
- Zest & juice of 1 lemon
- 2 Tablespoons olive oil from marinated feta
- 1 Tablespoon garlic mustard aioli (or a garlicky mustard)
- 1/2 Tablespoon honey
- About 1 Tablespoon fresh snipped dill greens
For the top: crumbled marinated feta (recipe here) and toasted sunflower seeds
Instructions
- Preheat oven to 400 F. On a baking sheet, toss the chopped asparagus and garlic with the olive oil. Roast at 400 F. for 10 minutes or until the asparagus is bright green and crisp tender.
- Set the asparagus aside to cool a bit. In a small bowl, whisk together the dressing ingredients.
- In a large mixing or salad bowl, toss together the celery, rice, carrots and onion. Add the asparagus and frozen peas and stir until the peas are thawed and the asparagus is cooled. Stir in the dressing, then crumble some marinated feta on top and sprinkle with sunflower seeds. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.