Spring Asparagus and Tomato Salad

 


1 - 1 ½ lbs of fresh asparagus, tough ends cut off and trimmed into 2 inch pieces

1 ½ cups cherry tomatoes, halved

3 tablespoons apple cider vinegar

¾ teaspoon worcestershire sauce

⅓ cup granulated sugar

½ teaspoon salt

½ teaspoon paprika

⅓ cup canola or olive oil

⅓ cup sliced almonds, toasted

⅓ cup crumbled goat cheese


In a large saucepan, bring 2 cups of salted water to a boil.  Add asparagus and cook for 3-5 minutes.  Asparagus should be crisp-tender.  Drain and place in a mixing bowl with tomatoes and cover to keep warm.


In a food processor, combine apple cider vinegar, worcestershire sauce, sugar, salt and paprika.  

While the processor is running, slowly stream in oil.  Blend until smooth.


Pour ½ of the dressing over asparagus and tomatoes.  Toss to coat the veggies.  Add almonds and goat cheese.  Serve.


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