Asparagus Salad

Asparagus Salad

 In a 9x13 pan make the following layers in order:

2 bunches of asparagus, snapped and rinsed and patted dry and cut into bite-size pieces

Red Pepper cut in thin strips (I used a long one, cut the strips ¼” lengthwise and then in half or thirds)

1/4" slices of Sweet Onion broken up (I used 1/4 of a large onion)

2 Cups Seedless Calamatta Olives

1/2 lb. Bulgarian Feta Cheese (it's creamier) crumbled (or chopped--I chop)

1/4 C Balsamic Vinaigrette sprinkled over the top (or to taste)

Nuke (microwave) on high about 3-4 minutes (no longer) to cook the asparagus.  Serve hot or cold.

Another no-measure recipe converted!  You can adjust the amounts to your taste.