Asparagus Tomato Salad

Name: Asparagus Tomato Salad
Prep time: 15 min
Total time: 15 min
Yield: 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

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

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.

Nutrition 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.

Originally published as Asparagus Tomato Salad in Country Extra May 1997