Preparation time
15 minutes
Ready in
50 minutes
Cooking Time: 35 minutes
Makes
Serves 4 to 6
Ingredients
Dressing:
- 1/2 cup (125 mL) 2% plain yogurt
- 3 tbsp (45 mL) extra virgin olive oil
- 1 tbsp (15 mL) apple cider vinegar
- 1 tbsp (15 mL) chopped fresh Ontario Dill
- 1 tsp (5 mL) za’atar spice blend
- Salt and pepper, to taste
Salad:
- 4 Ontario Potatoes, cut into 1-inch (2.5 cm) chunks, (about 1-1/4 lbs/
625 g) - Salt, to taste
- 1 lb (500 g) Ontario Asparagus, trimmed
- 1/2 cup (125 mL) crumbled Ontario Feta Cheese
- Za’atar spice blend and pepper, to taste
Instructions
Dressing: In liquid measuring cup, whisk together yogurt, oil, vinegar, dill and za’atar; season with salt and pepper. Set aside.
Salad: Place potatoes in medium saucepan and add cold water to cover by 2-inches
(5 cm); season with salt. Cover, bring to boil over high heat; reduce heat and boil gently, with lid ajar, until potatoes are almost tender, about 12 minutes. Add asparagus; boil until asparagus is just tender-crisp, 2 to 4 minutes.
Drain in colander; transfer to medium bowl. Using tongs, return asparagus to colander. Set potatoes aside to cool. Rinse asparagus with cold water until chilled; drain and set aside.
To serve, pour 1/4 cup (50 mL) of the dressing over potatoes; toss gently to coat. Arrange potatoes and asparagus on serving platter, drizzle with remaining dressing. Top with feta cheese. Season to taste with za’atar and pepper.
Tip: Serve the salad slightly warm or room temperature or cover and refrigerate dressing and cooked vegetables separately for up to 1 day to serve cold.
Nutritional Information
1 Serving (When recipe serves 6):
- Protein: 6 grams
- Fat: 10 grams
- Carbohydrate: 21 grams
- Calories: 193
- Fibre: 3 grams
- Sodium: 265 mg