Asparagus and Tomato Salad

Asparagus and Tomato Salad

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 2
Scheduled for:
Dinner on Tuesday
Lunch on Friday

Ingredients for 2

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8 medium spear(s) Asparagus (trimmed)
3 tbsp Extra virgin olive oil (for dressing)
2 tbsp Wine vinegar (for dressing)
1/2 tsp Lemon peel (zest) (grated)
1 pinch Salt
1 dash Black pepper
1 cup Arugula
1 head Lettuce, butterhead (Boston) (torn in bit size pieces)
1 cup Lettuce, spring mix (mesclun)
4 medium Tomato (sliced)
1 tbsp Pine nuts, dried
12 medium Black olives (pitted and chopped)


In a pot of boiling water, cook asparagus for about 4 minutes or until bright green and tender crisp. Drain well and rinse with cold water. Drain again. Chop into 2 inch (5 cm) pieces.

To make the dressing: In a small bowl, whisk together oil, wine vinegar, lemon zest, salt and pepper; set aside.

In a large platter or bowl, arrange the lettuce and arugula around the edge to for the base of the salad. Place the slice tomatoes in a circle on top and asparagus in the centre.

Sprinkle with olives and pine nuts. Drizzle with dressing to serve.

Nutrition Facts

Per Portion

Calories 340
Calories from fat 246
Calories from saturated fat 34
Total Fat 27.4 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 18.6 g
Cholesterol 0
Sodium 486 mg
Potassium 1087 mg
Total Carbohydrate 17.3 g
Dietary Fiber 7.2 g
Sugars 9.0 g
Protein 6.2 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 6.2

Energy sources

Recipe from:
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