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
Dressing:
Lemon zest	1/2 tsp (2 mL)
Extra virgin olive oil	3 Tbsp. (45 mL)
White wine vinegar	2 Tbsp. (30 mL)
Salt and freshly ground black pepper	A pinch each
Salad:
Asparagus spears	8 oz (227 g)
Boston lettuce	1 small head
Baby arugula or spring mix	1 cup (250 mL)
Tomatoes	4 (about 1 lb/454 g)
Black olives, pitted	12
Toasted pine nuts or slivered almonds	1 Tbsp. (15 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.       
For the dressing, gently rinse lemon under cool running water, grate zest and place in a small bowl. Add oil, vinegar, salt and pepper into the bowl and whisk the ingredients together; set aside in the fridge.
Gently rinse asparagus, lettuce, arugula and tomatoes under cool running water. Tear lettuce into bite size pieces and slice tomatoes; set aside.
In a pot of boiling water, cook asparagus for about 4 mins or until bright green and tender crisp. Drain well and rinse with cold water. Drain again, Chop into 2-inch (5cm) pieces.
In a large platter or bowl, arrange lettuce and arugula around the edge for the base of salad. Place the sliced tomatoes in a circle on top of the lettuce and asparagus in the center.
Sprinkle with olives and pine nuts. Drizzle with dressing to serve.