Nutrition Facts

  • One serving:
  • (light sour cream and mayonnaise)
  • Calories:
  • 96
  • Fat:
  • 6 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 9 mg
  • Sodium:
  • 134 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g
Contest Winning Recipe

Asparagus and Tomato Salad

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.

SERVINGS

8

CATEGORY

Lower Fat

PREP

25 min.

TOTAL

25 min.

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 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 per serving on a large platter or individual salad plates. Halve the tomato slices and arrange over lettuce. Top tomatoes with spears of asparagus and slices of avocado, if desired. Combine all dressing ingredients; top each salad serving with a generous dollop. Yield: 8 servings.

Printed from tasteofhome.com Oct 12, 2008

Copyright Reiman Media Group, Inc © 2008