Asparagus and Cherry Tomato Salad
Asparagus and Cherry Tomato Salad - Roasted asparagus, fresh lemons, sweet cherry tomatoes and marinated artichokes hearts are topped off with a light, bright and easy lemon vinaigrette.
Servings 6
Calories 249kcal
Ingredients
- 1 pound asparagus
- 1 cup cherry tomatoes sliced
- 1 cup artichoke hearts marinated
- 3 lemons
- 1 tbsp olive oil
- salt and pepper
Vinaigrette
- ¼ cup lemon juice
- ¼ cup honey
- ⅓ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
- ⅓ cup parmesan shaved
Instructions
- Preheat oven to 375 degrees.
- Clean the asparagus, remove the tough ends. Slice into two inch pieces
- Drizzle asparagus with olive oil. Sprinkle with salt and pepper. Spread on a baking sheet and roast in the oven for 10 minutes. Remove from pan and place in a large bowl.
- Slice one lemon in half and squeeze the juice. You'll need ¼ cup juice. Take the remaining lemons and slice into wedges. Combine with the cooked asparagus.
- While the asparagus is roasting, clean the tomatoes. If any are oversized, slice in half. Add to the bowl with the asparagus and lemons.
- Drain the artichoke hearts and place them in the salad bowl.
- Mix the vinaigrette. Drizzle over about half over salad and toss well to mix the ingredients. Refrigerate remaining vinaigrette for another use.
- Sprinkle the parmesan shavings over the top. Serve and enjoy!
Notes
Leftovers can be refrigerated. This is a great make-ahead salad. It's perfect for a buffet or bbq because it doesn't contain any mayonnaise.
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 615mg | Potassium: 306mg | Fiber: 5g | Sugar: 16g | Vitamin A: 749IU | Vitamin C: 43mg | Calcium: 103mg | Iron: 2mg