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Asparagus Tomato Salad Recipe
Asparagus Tomato Salad Recipe photo by Taste of Home
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 14 servings

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

Nutritional Facts

One 1/2-cup serving (prepared without salt) equals 55 calories, 4 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 1 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 vegetable.

Directions

  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

Nutritional Facts

One 1/2-cup serving (prepared without salt) equals 55 calories, 4 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 1 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 vegetable.

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