Asparagus and Tomato Salad

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 1 1/2 Lb asparagus , tough ends trimmed
  • 3/4 Lb tomatoes , peeled, seeded and chopped
  • 2 shallots , minced
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp red wine vinegar
  • 1/2 Cup seasoned croutons
Place asparagus spears in a large steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until asparagus is bright green and tender. Rinse asparagus under cold water. Drain thoroughly and transfer to a serving bowl. Add tomatoes and shallots and set aside. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour vinaigrette over asparagus and tomatoes and toss. Serve at room temperature or chilled with croutons.
Calories
140 Cal
Fat
8.1 g
Carbs
15 g
Protein
5.3 g
Fiber
4.8 g
Sugar
5.7 g
Cholesterol
0.4 mg
Sodium
72 mg


Nutrients

Fiber     4.8 g
Fat     8.1 g
Sugar     5.7 g
Carbs     15 g
Protein     5.3 g
Calories     140 Cal

Fats

Fat, Poly     1 g
Fat, Mono     5.5 g
Fat, Sat     1.3 g
Fat, Trans     0 g
Fat, Percent     51 %

Vitamins

Vitamin, K     82 mcg     68 %
Vitamin, A     2100 IU     71 %
Vitamin, B12     0 mcg     0.3 %
Niacin     2.4 mg     15 %
Riboflavin     0.3 mg     22 %
Vitamin, C     21 mg     24 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     17 %
Vitamin, E     3.4 mg     23 %
Panto, Acid     0.6 mg     12 %
Choline     34 mg     6.1 %
Thiamin     0.3 mg     26 %

Minerals

Calcium     59 mcg     5.9 %
Phosphorus     120 mg     18 %
Magnesium     38 mg     9.1 %
Copper     0.4 mcg     44 %
Fluoride     2 mcg     49 %
Zinc     1.2 mg     11 %
Cholesterol     0.4 mg     0.4 %
Sodium     72 mg     4.8 %
Selenium     5.5 mcg     10 %
Manganese     0.4 mg     6.2 %
Potassium     600 mg     13 %
Iron     4.2 mg     53 %