Recipe Image

Fresh Asparagus-Tomato Salad

  • 20 m
  • 20 m
Diabetic Living Magazine
“Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.”

Ingredients

    • 2 cups mixed salad greens or baby spinach
    • 1 pound thin fresh asparagus, trimmed and cut diagonally into 1½-inch pieces
    • 1 cup cherry tomatoes, halved
    • ½ cup fresh basil leaves, large leaves torn
    • 2 tablespoons white wine vinegar
    • 4 teaspoons olive oil
    • 1 teaspoon honey
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
    • 2 tablespoons shredded Parmesan cheese
    • 2 tablespoons pine nuts or chopped walnuts, toasted

Directions

  • 1 In a large bowl combine salad greens, asparagus, tomatoes and basil.
  • 2 For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.
  • 3 Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.
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