Asparagus-Tomato Salad
Bountiful Harvest Cookbook
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This is a delicious way to start off any meal— and a nice change of pace from the usual tossed salad.
SERVINGS: 4
CATEGORY: Salads
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- DRESSING:
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1/2 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- SALAD:
- 12 fresh asparagus spears, cut into 1-1/2-inch pieces
- 3 small tomatoes, seeded and diced
- 1 small red onion, sliced
Directions:
In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool.
Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate. Yield: 4 servings.