City Lifestyle

Want to start a publication?

Learn More

Featured Article

Fresh, Spring Recipes

Explore Asparagus Salad With French Vinaigrette And Grape-Almond Quinoa Salad

Asparagus Salad With French Vinaigrette

Featured in the upcoming Gilded Age Cookbook, this delicious salad was adapted from a recipe originally published in an 1897 issue of American Kitchen Magazine. Author of the future cookbook is also Becky, who shares two healthy yet tasty recipes here with Newtown City Lifestyle readers, just in time for Passover, Good Friday, Easter and Eid al-Fitr special meals.


1 bunch fresh asparagus

Green or red leaf lettuce, washed and dried, leaves separated

1/4 teaspoon salt

1/4 teaspoon white pepper


1/4 teaspoon salt

1/4 teaspoon ground white pepper

1/2 teaspoon onion powder

3 tablespoons olive oil, divided

1 tablespoon white wine vinegar

1/2 tablespoon lemon juice


Place the asparagus in a colander and rinse with cold water. Break or cut off the tough bottom ends and discard. Transfer asparagus to a large skillet and cover with water and a pinch of salt. Bring asparagus to a boil over high heat, and then turn down to low heat and simmer for 3 to 5 minutes or desired tenderness. 

Drain asparagus in the colander and rinse with cold water. Let the asparagus remain draining while making the dressing.

To make the dressing, combine salt, white pepper, onion powder and one tablespoon oil in a small bowl. Stir with a whisk, then alternately add the rest of the oil, vinegar and lemon juice, whisking well. Set aside.

Pat the asparagus dry with a towel and then cut into 1-inch diagonal pieces. To plate the salad, place the lettuce in an oblong dish or bowl and arrange the asparagus on top. Sprinkle with 1/4 teaspoon salt and white pepper. Pour dressing over top to taste, reserving extra for the table. Serve immediately.

Grape-Almond Quinoa Salad


1 cup quinoa

1 cup halved red grapes

1/4 cup chopped salted almonds

2 tablespoons chopped fresh basil

1/4 cup crumbled feta cheese

Mixed washed baby salad greens (for serving)


1/4 cup plain yogurt

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon lemon juice

1/4 water


Cook quinoa according to package directions and allow to cool. Place grapes, almonds, basil and cheese in a large bowl. Add quinoa.

Whisk dressing ingredients in a small bowl until well mixed. Add dressing to quinoa mixture to taste and stir to combine. Serve over lettuce greens. 

  • Grape-Almond Quinoa Salad / Photo by Becky Diamond
  • Asparagus Salad With French Vinaigrette / Photo by Becky Diamond
  • Grape-Almond Quinoa Salad / Photo by Becky Diamond