Asparagus, Tomato and Olive Salad

 

1 bunch of asparagus, tough ends trimmed off

1 cup cherry tomatoes, halved

¼ cup red onions, chopped

½ cup black olives, sliced


Vinaigrette:

1 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

1 garlic clove, grated

1 teaspoon dijon mustard

Pinch of salt and pepper

Place all the ingredients into a mason jar with a lid and shake well to incorporate or whisk ingredients together in a small bowl. Set aside.

Place asparagus into a pot of boiling water for 2-3 minutes or until just tender. Allow the asparagus to cool for 10 minutes and cut into 2 inch pieces.

Place chopped asparagus in a large bowl.  Add cherry tomatoes, red onions and black olives to the bowl. Pour the vinaigrette over the veggies and gently mix.  Place in the refrigerator for 15-20 minutes and serve. Recipe can be made and refrigerated up to 4 hours before you’re  ready to serve.


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