Wednesday, February 2, 2011

Asparagus Salad

One bunch Asparagus, cut in thirds
1/2 carton cherry tomatoes, cut in half
1 cup Zesty Italian dressing
One lemon, zest & juice- reserve 1 teaspoon zest.
salt and pepper to taste

Boil asparagus in salt water until tender, then shock in an ice water bath.
Drain water.  Add asparagus, cherry tomatoes, dressing, lemon juice, salt, pepper & zest in a large bowl.  Stir until dressing has coated everything.  Chill for 1 hr.  Pour into desired serving dish and sprinkle reserved zest on top.

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