Charred Asparagus and Tomato Salad
- 1 of 3 In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil; stir in shallots. Set aside.
- 2 of 3 Heat a large nonstick skillet over medium-high heat. Add asparagus and cook 7 to 10 minutes, until nicely darkened on each side. Cook in 2 batches. Place in a large bowl and toss with 2 tbsp of the dressing. Set aside.
- 3 of 3 In a large bowl, toss greens and tomatoes with remaining dressing. Arrange asparagus on top and serve.
Servings Per Recipe: 8
Per Serving: 1 g sat. fat, 0 mg chol., 94 mg sodium, 6 g fiber, 12 g carb., 7 g Fat, total, 114 kcal cal., 4 g pro.