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Asparagus and Tomato Salad
Ingredients
-
12
ounces fresh white and/or green asparagus spears
-
1/4
cup mayonnaise or salad dressing
-
1
tablespoon Dijon-style mustard
-
1
teaspoon vinegar
-
Dash bottled hot pepper sauce
-
Boston or Bibb lettuce leaves
-
2
hard-cooked eggs, sliced
-
8
red and/or yellow baby pear tomatoes, halved, or 2 red or yellow plum tomatoes, cut into wedges
-
1
cup watercress (optional)
Directions
1. Snap off and discard woody bases from asparagus. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. Drain; cool.
2. For dressing, in a bowl stir together mayonnaise, mustard, vinegar, and hot pepper sauce. Cover; chill 2 to 24 hours.
3. To serve, line 4 salad plates with lettuce. Top each with asparagus, egg, tomatoes, and, if desired, watercress. Serve with dressing. Makes 4 side-dish servings.
From the Test Kitchen
- Make Ahead Tip Cook asparagus spears and hard cook the eggs. Cover asparagus and chill both asparagus and eggs up to 24 hours ahead. (Do not peel eggs until ready to use.) Stir dressing together; cover and chill up to 24 hours.
Nutrition Facts
(Asparagus and Tomato Salad)
- Servings Per Recipe 4,
- Calories 163,
- Protein (gm) 5,
- Carbohydrate (gm) 5,
- Fat, total (gm) 14,
- Cholesterol (mg) 115,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 124,
- Vitamin C (mg) 20,
- Sodium (mg) 210,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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