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Tomato and Asparagus Salad

 Tomato and Asparagus Salad
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.
8 ServingsPrep/Total Time: 25 min.

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 mayonnaise
  • 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,

2 of 2

Tomato and Asparagus Salad (continued)

Nutritional Facts: 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.