Ingredients for Asparagus Tomato Salad
- 1 pound fresh asparagus
- 2 cups cherry or grape tomatoes
- Roasted Red Peppers
- ½ green bell pepper
- Green Onions
- White Balsamic Vinegar
- Dry Mustard
- 2 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh chives
- approx 4 cups lettuce leaves
- ½ cup grated Parmesan cheese
- ½ red bell pepper
- ½ medium red onion
- ¼ cup red wine vinegar
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How to Make Asparagus Tomato Salad
- Preheat oven to 400°F (200°C).
- Snap off the tough ends of 1 pound asparagus and toss with 1 tablespoon olive oil, salt, and pepper. Roast for 12-15 minutes, or until tender-crisp.
- While asparagus roasts, chop 2 cups of cherry or grape tomatoes. Dice ½ red bell pepper and ½ green bell pepper.
- Thinly slice ½ medium red onion.
- In a large bowl, combine the roasted asparagus, tomatoes, bell peppers, and red onion.
- In a small bowl, whisk together ¼ cup red wine vinegar, 2 cloves minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ cup olive oil.
- Stir in 2 tablespoons chopped fresh basil and 1 tablespoon chopped fresh chives.
- Pour the vinaigrette over the vegetables and toss gently to combine.
- Cover and refrigerate for at least 2 hours to allow flavors to meld. (Can be made ahead!)
- Before serving, arrange lettuce leaves (approx 4 cups) on a serving platter.
- Spoon the salad over the lettuce.
- Garnish with ½ cup grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
9g
Carbs
1g
