Asparagus and Tomato Salad

2013 Kids Recipe Challenge winning recipe: Honourable Mention

Rojina of Thornhill, enjoys this recipe for it’s colour and delicious taste.

Both refreshing and colourful, this salad will be a big hit for lunch or dinner. If asparagus is not available, look for green beans as an easy and tasty substitute. In summer, look for a variety of colourful heirloom tomatoes for more colour and sweet taste.

Preparation Time: 10 minutes

Cooking Time: 4 minutes

Makes: 8 cups (2 L), serving size: 2 cups

Tips

You can substitute the same amount of green beans for the asparagus.
You can substitute 1 container (5 oz/150 g) of Mache (lamb’s lettuce) for the Boston lettuce.
Increase the protein and make a more filling meal by adding your choice of chick peas, grilled chicken or poached salmon.

Ingredients
Asparagus spears, trimmed	8 oz (227 g)
Small head Boston lettuce, torn in bite size pieces	1
Baby arugula or spring mix	1 cup (250 mL)
Tomatoes (about 1 lb/454 g), sliced	4
Black olives, pitted and chopped	12
Toasted pine nuts or slivered almonds	1 Tbsp. (15 mL)
Dressing:
Extra virgin olive oil	3 Tbsp. (45 mL)
White wine vinegar	2 Tbsp. (30 mL)
Grated lemon rind	1/2 tsp (2 mL)
Pinch each salt and freshly ground black pepper

Directions

Dressing: In a small bowl, whisk together oil, vinegar, lemon rind, salt and pepper; set aside.
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.
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.