Kitchen > Salads > Kim's Asparagus, Pepper, Tomato, Tarragon Toss

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Kim's Asparagus, Pepper, Tomato, Tarragon Toss

Kim Stover presented our second place winner in the 2008 Memorial Day Salad Recipe Contest. What is more delightful and easy than a toss of fresh ingredients that are loaded with vitamins A and C? This is a make-ahead recipe that will travel well. One salad serves six.

Ingredients - Dressing:
2 T Dijon Mustard
2 T Cider Vinegar
2 T Extra Virgin Olive Oil
Juice of one lemon
1 T dried tarragon
1/4 C rough chopped red onion
salt/pepper to taste

Ingredients - Salad:
1 jullienned red bell pepper
1 jullienned yellow bell pepper
1 lb asparagus (cut in 2 inch pieces, blanch for one minute in salted boiling water, then rinse with cold water & drain well)
1 cup cherry tomatoes, halved.

Using an immersion blender combine the dressing ingredients in a small bowl. Set aside.

In a medium bowl combine the bell peppers and cooked, drained asparagus. Add the dressing mixture and toss gently. Cover and refrigerate over night. Immediately prior to serving toss in the cherry tomatoes and toss gently.

Per Serving : 76 Calories; 5g Fat (53.9% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 67mg Sodium.

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