Asparagus and Tomato Salad Recipe

Asparagus and Tomato Salad Recipe
Asparagus and Tomato Salad Recipe photo by Taste of Home
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Asparagus and Tomato Salad Recipe

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Our house is full of asparagus "fans"—my husband, our daughter and I can't get enough of it! My recipe is one I created years ago. I wanted to serve a cold dish in place of a hot vegetable at a dinner we were having for family and friends, and this salad was the result. I've found people who don't normally care for asparagus enjoy it prepared this way.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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, optional
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons prepared mustard
  • 1 teaspoon catsup
  • Salt and 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 all dressing ingredients; top each salad serving with a generous dollop. Yield: 8 servings.
Originally published as Asparagus and Tomato Salad in Country Woman March/April 1991, p31

Nutritional Facts

1 cup: 96 calories, 6g fat (0 saturated fat), 9mg cholesterol, 134mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.

  • 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, optional
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 teaspoons prepared mustard
  • 1 teaspoon catsup
  • Salt and pepper to taste
  1. 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 all dressing ingredients; top each salad serving with a generous dollop. Yield: 8 servings.
Originally published as Asparagus and Tomato Salad in Country Woman March/April 1991, p31

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