Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Asparagus and Tomato Salad with Yogurt-Cheese Dressing
A bright and crunchy salad featuring crisp-tender asparagus and sweet cherry tomatoes tossed in a light, tangy dressing of Greek yogurt and feta. The dressing provides a creamy texture and a salty punch that elevates the fresh, garden-grown vegetables. It is a sophisticated, low-calorie side dish that is perfect for spring and summer dining.
A bright and crunchy salad featuring crisp-tender asparagus and sweet cherry tomatoes tossed in a light, tangy dressing of Greek yogurt and feta. The dressing provides a creamy texture and a salty punch that elevates the fresh, garden-grown vegetables. It is a sophisticated, low-calorie side dish that is perfect for spring and summer dining.
Ingredients
- 6 spears Asparagus, thawed cut
- 43.71 g Tomato, chopped
- 1/2 medium onion Green Onion, sliced
- 1/4 cup Nonfat Yogurt
- 2 tbsp Parmesan Cheese, grated
- 1 tsp Mustard, prepared
- 90 g Leaf Lettuce
Instructions
- Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
- In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
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