Asparagus Tomato Salad Recipe

Asparagus Tomato Salad Recipe photo by Taste of Home

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This is my husband's favorite asparagus recipe. All of our children love it, too. It's perfect for a summer dinner.

This recipe is:

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Diabetic Friendly

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Asparagus Tomato Salad Recipe

Prep: 15 min. + chilling

Yield: 14 Servings

15 15

Ingredients

1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Directions

Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight. Yield: 14 servings.

Nutritional Facts One 1/2-cup serving (prepared without salt) equals 55 calories, 4 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 1 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 vegetable.

Originally published as Asparagus Tomato Salad in Country Extra May 1997, p51