Asparagus Tomato Salad Recipe

5 1
Asparagus Tomato Salad Recipe
Asparagus Tomato Salad Recipe photo by Taste of Home
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Asparagus Tomato Salad Recipe

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5 1
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This is my husband's favorite asparagus recipe. All of our children love it, too. It's perfect for a summer dinner.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 4 medium tomatoes, cut into wedges
  • 3 cups sliced fresh mushrooms
  • 1 medium green pepper, julienned
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dried tarragon
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce

Directions

Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight. Yield: 14 servings.
Originally published as Asparagus Tomato Salad in Country Extra May 1997, p51

Nutritional Facts

1/2 cup: 55 calories, 4g fat (0 saturated fat), 0 cholesterol, 5mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 vegetable.

  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 4 medium tomatoes, cut into wedges
  • 3 cups sliced fresh mushrooms
  • 1 medium green pepper, julienned
  • 1/4 cup vegetable oil
  • 2 tablespoons cider vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dried tarragon
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  1. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight. Yield: 14 servings.
Originally published as Asparagus Tomato Salad in Country Extra May 1997, p51

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