Recipe by twissis
ContentMail struck again when they provided this appealing salad option as their E-mail RECIPE OF THE DAY for 8/29/2001! They acknowledged Elvee O. who said "This salad takes no more than 10 min to prepare. It's very simple, but that's the beauty of it. You don't need to add much to fresh asparagus & tomato to make them taste fantastic!" I think most of us would agree. (Time does not include time to cook & cool fresh asparagus)
Top Review by Fossettes
I love using different veggies for salads - especially green beans or asparagus and so was happy to find this different take on asparagus salad. This is a nice light salad that is simple to prepare. I too used red onion, sliced thin, because I didn't have green. The only thing I'll change next time is I'll add some minced garlic to the dressing - only beacuase to me dressing isn't dressing without the garlic! Thanks for posting this recipe!
- 10 ounces fresh asparagus (tips & tender stems, cooked crisp-tender & cooled)
- 1 large tomatoes (seeded & chopped)
- 3 tablespoons green onions (thinly sliced)
- 3 tablespoons plain yogurt (non-fat)
- 1 tablespoon olive oil
- 1 tablespoon parmesan cheese (grated, fresh is best)
- 1 teaspoon Dijon mustard
- 8 -9 romaine lettuce leaves
Directions See How It's Made
- In a med bowl, combine asparagus, tomatoes & onions. Set aside.
- In a small bowl, whisk together the yoghurt, olive oil, cheese & mustard.
- Add to the veggie mixture & toss till well-coated.
- To Serve: Line salad plates w/lettuce leaves & spoon salad on top.