Asparagus and Tomato Salad Recipe

Asparagus and Tomato Salad Recipe photo by Taste of Home

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Our house is full of asparagus "fans"—my husband, our daughter and I can't get enough of it! My recipe is one I created years ago. I wanted to serve a cold dish in place of a hot vegetable at a dinner we were having for family and friends, and this salad was the result. I've found people who don't normally care for asparagus enjoy it prepared this way.

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Asparagus and Tomato Salad Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

25 25

Ingredients

1/4 cup water
1/4 teaspoon onion powder
1 pound fresh asparagus, trimmed
8 to 16 lettuce leaves
2 to 3 large tomatoes, sliced
1 ripe California Avocado, sliced, optional
DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons prepared mustard
1 teaspoon ketchup
Salt and pepper to taste

Directions

Combine the water and onion powder; bring to a boil. Add the asparagus and cook 3-5 minutes or until asparagus is crisp-tender and bright green. Drain; cool to room temperature.
Place 1-2 lettuce leaves for serving on a large platter or individual salad plates. Halve the tomato slices and arrange on lettuce. Top with asparagus and avocado if desired. Combine all dressing ingredients; dollop on each salad. Yield: 8 servings.

Lighter version: Tomato and Asparagus Salad

Diabetic Exchanges: One serving (reduced-fat sour cream and mayonnaise) equals 1-1/2 vegetable, 1 fat; also 96 calories, 134 mg sodium, 9 mg cholesterol, 9 gm carbohydrate, 3 gm protein, 6 gm fat.

Originally published as Asparagus and Tomato Salad in Country Woman March/April 1991, p31