Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 1 cup
Level of Difficulty: Easy
Ingredients:
Vinaigrette:
3 tbsp cider vinegar
¾ tsp worcestershire sauce
1/4 cup sugar
1 tbsp onion, finely minced
½ tsp salt
1/3 cup canola oil
Salad:
1-1/2 pounds of fresh Asparagus
12-15 grape tomatoes, cut in halves
¼ cup sliced almonds
1/3 cup blue, feta or parmesan cheese - optional
Instructions:
Rinse asparagus. Steam or roast asparagus – cover the bottom of a pan w/ water – bring to boil – add asparagus and cover for 3-5 minutes. For roasting – preheat oven to 425’F. Toss asparagus w/ a drizzle of olive oil. Roast in oven for 10minutes.
Whisk together Vinaigrette ingredients until blended.
Toss asparagus and tomatoes with vinaigrette and sprinkle with almonds, cheese.
Nutrional Info:
Calories: 154
Fat: 8g
Carbohydrates: 12g
Fiber: 2g
Protein: 2g
Sodium: 159 mg