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Asparagus and Tomato Salad
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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
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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |