Pesto Asparagus Salad with Oranges, Feta and Pistachios Rose Reisman Recipe

Up your salad game with my Pesto Asparagus Salad with Oranges, Feta, and Pistachios. It’s a unique vegetarian dish you don’t want to miss!

INGREDIENTS
Pesto
2 cups packed fresh basil leaves
4 Tbsp grated Parmesan cheese
4 Tbsp reduced-fat cream cheese
4 Tbsp olive oil
6 Tbsp water or low-sodium stock
2 Tbsp toasted pine nuts or chopped almonds
2 tsp minced garlic
pinch of salt and pepper

Salad
1 1/2 pounds asparagus, trimmed
2 oranges, peeled and segmented, cut in to 1 inch pieces
4 ounces feta cheese, crumbled
Salt and pepper

Garnish
¾ cup pistachios, toasted and chopped

INSTRUCTIONS
1.For the pesto: Purée the basil, both cheeses, olive oil, stock, pine nuts, garlic and salt and pepper until smooth in a small food processor. If too thick, add a little water.

2. For the salad: Cut asparagus tips from stalks into ¾-inch-long pieces. Slice asparagus stalks ⅛ inch thick on bias into approximate 2-inch lengths. Add asparagus tips and stalks to serving bowl. Add oranges and feta. Add pesto and toss to combine, mixing well. Season with salt and pepper to taste and top with pistachios. Serve.
NOTES
Serves 4 to 6

Nutritional Information per Serving (Serving 6)
Calories 240
Fat 18g
Saturated Fat 6g
Cholesterol 25mg
Sodium 400mg
Carbohydrate 13g
Fibre 5g
Protein 9g