Grilled Asparagus Salad
Recipe Type: salad, main dish, entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
A hearty main dish salad featuring grilled asparagus, olives, cheddar, tomatoes, and a citrus vinaigrette.
  • 1 lb asparagus
  • ½ cup extra-virgin olive oil, plus more for brushing
  • salt
  • freshly ground pepper
  • 4-6 cups mixed greens
  • 1 seedless cucumber, cut into ½-inch dice
  • 1 pint grape tomatoes, halved
  • 1 can drained and rinsed chickpeas
  • ½ cup pitted kalamata olives, coarsely chopped
  • 8 oz sharp white cheddar (I used regular cheddar), cut into ¼-inch dice
  • 3 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2 tsp dijon mustard
  • 1 tsp chopped basil
  • 3 cups pita chips
  1. Light a grill. Brush the asparagus with the oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Allow to cool before cutting into 1-inch pieces.
  2. In a large bowl, toss the mixed greens with the grilled asparagus, cucumber, tomatoes, chickpeas, olives, and cheese.
  3. In a small bowl, whisk together the orange juice, lemon juice, vinegar, mustard, and a pinch of salt and pepper. Gradually whisk in ½ cup olive oil until emulsified. Add the basil. Pour the dressing over the salad and toss. Serve with pita chips.
from Food & Wine Magazine July 2012
Recipe by Honest Cooking at