Tomato and Asparagus Salad Recipe

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I created this recipe years ago. I wanted to serve a cold dish in place of a hot vegetable at a dinner we were having. I've found most everyone likes asparagus prepared this way.

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Diabetic Friendly

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Tomato and Asparagus Salad Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

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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
DRESSING:
1/2 cup fat-free Hellmann's® Real Mayonnaise

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Summertime Staple

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1/2 cup fat-free sour cream
2 teaspoons prepared mustard
1 teaspoon ketchup
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 dressing ingredients; top each salad serving with a generous dollop. Yield: 8 servings.

Nutritional Facts 1/8 salad recipe with 2 tablespoons dressing equals 96 calories, 4 g fat (0 saturated fat), 9 mg cholesterol, 134 mg sodium, 9 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.

Originally published as Asparagus and Tomato Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p51