A simple balsamic dressing complements tender fresh asparagus, colorful grape tomatoes, and mixed baby greens.
I’ve been trying to add more greens and less pizza to my diet. I’ve had Dr. Fuhrman’s Eat to Live Quick & Easy Meals Cookbook on my shelf for months but I’d been hesitant to give any of the recipes a try because nothing about cooking healthy seems quick or easy. It always takes a lot of prep and I HATE chopping. Also, I feel like I end up dirtying a lot of pots, pans, knives, kitchen gadgets, etc and I’m not a fan of the cleanup part either. Luckily, it turns out that this Balsamic Tomato and Asparagus Salad is actually QUICK and EASY. Winner, winner, chicken dinner! (Minus the chicken.)
- 1 pound asparagus, tough ends removed, cut into 2-inch pieces
- 1 cup cherry or grape tomatoes, cut in half
- 2 tablespoons balsamic vinegar
- 1 tablespoon orange juice
- 2 tablespoons minced red onion
- black pepper, to taste
- 5 ounces mixed baby greens
- 3 tablespoons pine nuts
I roasted the asparagus in the oven rather than steamed it as the recipe directed. (I prefer toasty veggies to soggy ones. Duh!) Per the recipe, I combined the vinegar, OJ, and minced red onion then poured it over the asparagus and tomatoes and put the dish in the fridge for 20 minutes. (It increases the flavor.) To serve, I put the asparagus over mixed baby greens and topped with pine nuts.
(The only downer was that even though I considered this an adequate one-dish meal my husband said it would make a good side dish. ***eye roll***)