SPRING SALAD

 

3 c. cooked, cooled couscous, farro, or orzo

 

12 oz. asparagus

 

8 oz. sugar snap peas

 

12 oz. grape tomatoes, halved

 

½ c. chopped onion

 

6 T. chopped fresh dill

 

½ c. olive oil

 

¼ c. sherry wine vinegar

 

6-8 oz. crumbled feta cheese

 

Cook asparagus and snap peas in boiling salted water just until crisp-tender, about 3 minutes.  Drain. Mix oil and vinegar.  Toss all ingredients together, season with salt and pepper.  Serve at room temperature.

 

 

 

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