Recipes - print - Fresh Asparagus Salad

Fresh Asparagus Salad - Recipe

I work in a produce department of a health supermarket and many times am given produce for a weekly sale or ready to be overripe fruits and vegetables, this is when I'm asked to work a "miracle" and create a dish to sample out for customers. I would like to share some of these quick and unique recipes.
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  • Make first cut just below the tips and proceed making additional cuts about an inch long or bite size pieces. This should give you three cuts of the tender part of the asparagus.
  • If using grape tomatoes, cut tomatoes in half, if using larger tomatoes cut into bite size pieces.
  • Cut the yellow pepper by slicing from the top to bottom into sections that can now be julienned. Discard any unused parts of pepper. Do the same with the onion, if using.
  • Cut fresh lemon in half and squeeze juice into salad. If using bottled juice pour about 1/4 cup of juice or less into salad.
  • Season to taste with salt, pepper and garlic powder.
  • Toss salad with dressing and make any adjustments before serving.
  • Salad can be served as a side dish or on a bed of any lettuce, baby spinach or spring mix.
  • This salad can be made a day ahead if refrigerated.
Prep Time: 45 minutes
-3 pounds asparagus
-2 packages grape tomatoes or chopped tomatoes
-2 yellow bell peppers, julienned
-1 red onion, julienned (optional)
-1 lemon
- salt and pepper, to taste
- garlic powder
-1/4 cup Garlic Expressions dressing (sold at Earth Fare) or any garlic dressing