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Asparagus Tomato Salad

SUBMITTED BY: Darlene Greulich

"This is my husband's favorite asparagus recipe. All of our children love it, too. It's perfect for a summer dinner."

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PREP TIME	15 Min
READY IN	15 Min

SERVINGS

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Servings
USMETRIC

Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl, combine remaining ingredients; mix well. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 2 hours or overnight.

Nutrition Facts: One 1/2-cup serving (prepared without salt) equals 55 calories, 4 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 1 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 vegetable.

Reviewed on Oct. 22, 2007 by kachell99

Very good, even though I used canned mushrooms and asparagus. Next time I'll use fresh or at... MORE

Reviewed on Jul. 13, 2008 by studentMD121

Very tasty! Lots of fresh, well combined flavors... delicious! Would definitely make again MORE

Reviewed on Jun. 25, 2008 by vale

What a great recipe! I haven't changed anything since I'm still learning... But it tastes... MORE

Reviewed on May 29, 2008 by SPARKS

This was delicious. I'm making it again tomorrow. The flavors blended so well. The mushrooms... MORE