Tri-Colored Tomato and Asparagus Salad

This colorful and refreshing tri-colored tomato and asparagus salad is loaded with fiber, phytonutrients, vitamins and minerals and makes a perfect party or picnic salad

Author: Heather Mangieri, RDN

Ingredients

1/2 cup Reduced Fat Feta Cheese
1 cup Chopped Basil Leaves
1 pound Fresh Asparagus
14 ounces Tri-Colored Tomatoes
1.5 tbsp Olive Oil
2 tsp Dijon Mustard
1/8 tsp Salt
1/4 tsp Ground Black Pepper
2 tsp lemon juice

Instructions

• Cut ends off asparagus and discard; Cut asparagus into 2 inch pieces.
• Put in a microwave safe bowl with 1 tbsp. water. Cover, then steam ~4 minutes until softened but still firm.
• Cut the tri-color tomatoes in half
• Chop the basil to desired size.
• Make Dressing: mix the olive oil, lemon juice, mustard, salt and pepper together in a bowl. Chill
• Toss together asparagus, tri-colored tomatoes, basil and reduced-fat feta cheese. Wait to add dressing until before serving.
Makes 5, 1-cup servings

Notes

Nutrition Tip: If taking this salad to a party, toss the salad ingredients together then cover and chill without the dressing. Make the dressing, but store in a separate container in the refrigerator. For best taste, wait to add the dressing to the salad until directly before serving.

Nutrition Info (per 1 cup serving): 130 calories, 8 grams’ carbohydrates, 3 grams’ fiber, 7 grams’ protein, 7 grams’ fat, 2 grams saturated fat, 370 mg sodium, 89 mg calcium (6% daily needs), 429 mg potassium (10% daily needs).

Meal Planning Servings- 0.5 CHO; 1 PRO; 1 FAT