Asparagus Salad with Tomato Vinaigrette
- 3-5 Asparagus Spears per serving (depending on size of spears)
- 3 cups Fresh Baby Greens
- 3-4 Cherry Tomatoes per serving, halved
- 1 cup juice from approximately 2-4 Heirloom tomatoes, depending on size
- ¼ cup red wine vinegar
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon Dijon mustard
- 1 Tablespoon minced shallot
- salt/pepper to taste
- Produce
- Asparagus spears per (3)
- Baby greens, Fresh (3 cups)
- Cherry tomatoes per serving (3)
- Shallot (1 Tablespoon)
- Condiments
- Dijon mustard (1/2 teaspoon)
- Red wine vinegar (1/4 cup)
- Cooking & Baking
- Olive oil, extra virgin (2 Tablespoons)
- Salt/pepper (1)
- Other
- 1 cup juice from approximately 2-4 Heirloom tomatoes, depending on size
Preparation
Read recipe preparation on smithbites.com
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Recipe Stats
Published July 23, 2012 (7 months ago).
36 people saved this recipe.
