Asparagus and Tomato Salad

  By Tammy  

June 9, 2016

(www.eatrightontario.ca)

  • Yields: 8 cups (2 L)

Ingredients

8 oz (227 g) asparagus spears, trimmed

1 small head Boston lettuce, torn in bite size pieces

1 cup (250 mL) baby arugula or spring mix

4 tomatoes (about 1 lb/454 g), sliced

12 black olives, pitted and chopped

1 tbsp (15 mL) toasted pine nuts or slivered almonds

Dressing:

3 tbsp (45 mL) extra virgin olive oil

2 tbsp (30 mL) white wine vinegar

1/2 tsp (2 mL) grated lemon rind

Pinch each salt and freshly ground black pepper

Directions

1Dressing: In a small bowl, whisk together oil, vinegar, lemon rind, salt and pepper; set aside.

2In a pot of boiling water, cook asparagus for about 4 minutes or until bright green and tender crisp. Drain well and rinse with cold water. Drain again. Chop into 2 inch (5 cm) pieces.

3In a large platter or bowl, arrange the lettuce and arugula around the edge to for the base of the salad. Place the slice tomatoes in a circle on top and asparagus in the centre.

4Sprinkle with olives and pine nuts. Drizzle with dressing to serve.

Tips:

1You can substitute the same amount of green beans for the asparagus.

2Increase the protein and make a more filling meal by adding your choice of chick peas, grilled chicken or poached salmon.

Nutrition information per 2 cups: Calories: 155 kcal, Protein: 3 g, Fat: 13 g, Carbohydrate: 8 g, Fibre: 3 g, Sodium: 130 mg

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