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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Instead of reaching for the old reliable head of iceberg lettuce to make a plain salad, whip up this refreshing variation instead. With just six ingredients, it's a cinch to prepare and makes an attractive presentation. The fresh flavor of the asparagus and tomato complement each other well.Ruby Williams, Bogalusa, Louisiana Ingredients:
1 pound fresh asparagus, trimmed |
6 romaine leaves |
4 cups torn romaine |
10 cherry tomatoes, halved |
1/3 cup fat-free italian salad dressing |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. Line a serving platter with romaine leaves; top with torn romaine. Arrange asparagus over romaine; top with tomatoes. Drizzle with dressing and sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.
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