Tomato Asparagus Salad Recipe

Tomato Asparagus Salad Recipe photo by Taste of Home

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Instead of reaching for the old reliable head of iceberg lettuce to make a plain salad, whip up this refreshing variation instead. With just six ingredients, it's a cinch to prepare and makes an attractive presentation. The fresh flavor of the asparagus and tomato complement each other well.—Ruby Williams, Bogalusa, Louisiana

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Diabetic Friendly

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Tomato Asparagus Salad Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

5 10 15

Ingredients

1 pound fresh asparagus, trimmed
6 romaine leaves
4 cups torn romaine
10 cherry tomatoes, halved
1/3 cup fat-free Italian salad dressing
2 tablespoons grated Parmesan cheese

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
Line a serving platter with romaine leaves; top with torn romaine. Arrange asparagus over romaine; top with tomatoes. Drizzle with dressing and sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving equals 62 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 174 mg sodium, 11 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchange: 2 vegetable.

Originally published as Tomato Asparagus Salad in Taste of Home February/March 1995, p44