Tomato Asparagus Salad Recipe

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

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Instead of reaching for the old reliable head of iceberg lettuce to make a plain salad, whip up this refreshing variation instead. With just six ingredients, it's a cinch to prepare and makes an attractive presentation. The fresh flavor of the asparagus and tomato complement each other well.—Ruby Williams, Bogalusa, Louisiana
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 6 romaine leaves
  • 4 cups torn romaine
  • 10 cherry tomatoes, halved
  • 1/3 cup fat-free Italian salad dressing
  • 2 tablespoons grated Parmesan cheese

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
Line a serving platter with romaine leaves; top with torn romaine. Arrange asparagus over romaine; top with tomatoes. Drizzle with dressing and sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.
Originally published as Tomato Asparagus Salad in Taste of Home February/March 1995, p44

Nutritional Facts

1 each: 62 calories, 2g fat (0 saturated fat), 1mg cholesterol, 174mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 vegetable.

  • 1 pound fresh asparagus, trimmed
  • 6 romaine leaves
  • 4 cups torn romaine
  • 10 cherry tomatoes, halved
  • 1/3 cup fat-free Italian salad dressing
  • 2 tablespoons grated Parmesan cheese
  1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
  2. Line a serving platter with romaine leaves; top with torn romaine. Arrange asparagus over romaine; top with tomatoes. Drizzle with dressing and sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.
Originally published as Tomato Asparagus Salad in Taste of Home February/March 1995, p44

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