Asparagustomatosalad Recipes

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ASPARAGUS-TOMATO SALAD WITH DRESSING



Asparagus-Tomato Salad with Dressing image

This is a delicious way to start off any meal- and a nice change of pace from the usual tossed salad.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

DRESSING:
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
12 fresh asparagus spears, cut into 1-1/2-inch pieces
3 small tomatoes, seeded and diced
1 small red onion, sliced

Steps:

  • In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

WARM ASPARAGUS SALAD WITH TOMATOES



Warm Asparagus Salad with Tomatoes image

You can eat this asparagus salad cold and use leftover cooked asparagus but I prefer it when the asparagus is still a little bit warm. Tastes great with meat or fish dishes.

Provided by backfee

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, or more as needed
1 clove garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
1 squeeze lemon juice, or to taste
1 (10 ounce) basket cherry tomatoes, halved
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon salt
4 tablespoons extra-virgin olive oil

Steps:

  • Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
  • Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 10.5 g, Fat 8.4 g, Fiber 3.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 371.4 mg, Sugar 4.3 g

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