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Warm Asparagus + Tomato Salad
- March 31, 2021
Jennifer Anthony & Mary Jo McVay
INGREDIENTS
Salad
12 large, fresh asparagus spears, cut into 2 inch pieces
1 cup cherry tomatoes, halved
1 small shallot, thinly diced
Dressing
2 tbsp lemon juice
1 tsp red wine vinegar
1 tbsp olive oil
½ tsp dijon mustard
¼ tsp salt
⅛ tsp pepper
⅛ tsp garlic powder
DIRECTIONS
1
In a large mixing bowl, blend together dressing ingredients and set aside.
Add 1/2 inch of water to a large saucepan and bring to a boil. Add asparagus, reduce heat and simmer for 3-4 minutes until crisp and tender.
Drain asparagus well and immediately add to the bowl with the dressing. Add tomatoes and shallot, gently tossing to coat vegetables in dressing, and serve!
COUNTs AS
1 Vegetable, 1 Fat
Notes
View Nutrition Facts
Nutrition Facts
Servings 4
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