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Tomato Asparagus Salad

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Rate this recipe 4/5 (5 Votes)

Ingredients

  • 1 lb. fresh asparagus, trimmed
  • 4 cups romaine lettuce, torn
  • 4 romaine lettuce leaves
  • 1/3 cup low fat Italian salad dressing
  • 12 cherry tomatoes, halved
  • 2 Tbsp. parmesan cheese, shredded

Details

Adapted from bing.com

Preparation

Step 1

Cook asparagus in boiling water 5-6 minutes or until crisp tender; plunge in ice water to cool and cease cooking.
Line an 11 x 7 inch dish with romaine leaves; top with torn romaine. Arrange asparagus and tomatoes on top and drizzle with Italian dressing. Sprinkle with cheese and chill 1 hour before serving.
Serves: 6 – 100 calories

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