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Asparagus Tomato Salad

 Asparagus Tomato Salad
This is my husband's favorite asparagus recipe. All of our children love it, too. It's perfect for a summer dinner.
14 ServingsPrep: 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.
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.