- 1/2 cup rice vinegar
- 1 tablespoon white sugar
- 1 teaspoon sea salt
- 1/2 teaspoon sesame oil
- 2 tablespoons olive oil
- 3/4 pound asparagus – cut into 1-inch pieces, cooked and drained
- 1 (4 ounce) container crumbled feta
- 1 large tomato, diced
- 1 green onion, diced
- 2 tablespoons chopped cilantro
- Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.