|
Cherry Tomato and Asparagus Salad
Thanks to Vanessa 1 pound asparagus, trimmed and halved 6 cups halvved cherry, grape and pear tomatoes in varied colors ½ cup crumbled gorgonzola cheese 1 ripe avocado, cut into cubes just before serving 1 cup sliced basil leaves 2 tsp. Dijon mustard ½ tsp. each kosher salt and pepper Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water. Mix asparagus with remaining ingredients (except avadcado) in a large bowl, stirring well to coat evenly with dressing. Before serving chop and add the avacado. |
| Home | Table of Contents | Salads and Dressings |