Asparagus Vinaigrette

 

1 pound asparagus spears, trimmed

Red leaf lettuce

Dressing:

¼ C. CA SUN DRY® Tomatoes, chopped

¼ C. olive oil

1/8  C. cup balsamic vinegar

½ tsp CA SUN DRY® Garlic

Salt and pepper to taste

 

Steam asparagus until spears are tender crisp.  Drain and cool in ice water.

Drain and pat dry.

 

Combine dressing ingredients until thoroughly mixed.  Place asparagus in shallow dish and pour dressing on top.  Cover and refrigerate for several hours or overnight. 

 

Serve over red leaf lettuce.  Serves 4.