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Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 66
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 175 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 2 g
  • Protein:
  • 2 g

Asparagus-Tomato Salad

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

PREP

 15 min.

COOK

 15 min.

TOTAL

 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.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008