Asparagus and Tomato Salad Recipe
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.
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Prep/Total Time: 25 min.
Yield: 8 Servings
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 ketchup
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 for serving on a large platter or individual salad plates. Halve the tomato slices and arrange on lettuce. Top with asparagus and avocado if desired. Combine all dressing ingredients; dollop on each salad. Yield: 8 servings.
Diabetic Exchanges: One serving (reduced-fat sour cream and mayonnaise) equals 1-1/2 vegetable, 1 fat; also 96 calories, 134 mg sodium, 9 mg cholesterol, 9 gm carbohydrate, 3 gm protein, 6 gm fat.
Originally published as Asparagus and Tomato Salad in Country Woman March/April 1991, p31
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.
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Prep/Total Time: 25 min.
Yield: 8 Servings
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 ketchup
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 for serving on a large platter or individual salad plates. Halve the tomato slices and arrange on lettuce. Top with asparagus and avocado if desired. Combine all dressing ingredients; dollop on each salad. Yield: 8 servings.
Diabetic Exchanges: One serving (reduced-fat sour cream and mayonnaise) equals 1-1/2 vegetable, 1 fat; also 96 calories, 134 mg sodium, 9 mg cholesterol, 9 gm carbohydrate, 3 gm protein, 6 gm fat.
Originally published as Asparagus and Tomato Salad in Country Woman March/April 1991, p31
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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