Asparagus Tomato Salad
Ingredients
- 2 T. lemon juice
- 1 T. olive oil
- 1 t. red wine vinegar
- ½ clove garlic, minced
- ½ t. Dijon mustard
- ¼ t. dried basil
- ¼ t. salt
- 1/8 t. pepper
- 12 fresh asparagus spears, cut into 1½-inch pieces
- 1 small onion, sliced
- 3 small tomatoes, seeded and diced
Directions
In medium bowl, whisk together lemon juice, olive oil, red wine vinegar, clove garlic, Dijon mustard, dried basil, salt and pepper for dressing. Set aside. Place asparagus in a large saucepan with enough water to cover; cook until tender-crisp. Drain and cool. Combine asparagus, onion and tomatoes in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
Cook's Notes
“I use grape tomatoes, halved, in place of the chopped tomatoes.”
Karen Owen, Rising Sun, Ind.
