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Asparagus Salad Recipe



  • 4 oz moderate-fat cheese, such as part-skim mozzarella (moderate-fat cheese = 3-6 g of fat per 1-oz or ¼-cup, shredded serving)
  • ¾ cup (9 medium 5-¼” to 7” spears) asparagus
  • ¾ cup (2 medium 2-3/5”) tomatoes, chopped
  • 2 Tbsp fresh basil, finely chopped
  • 2 Tbsp Newman’s Own® Lighten Up Balsamic Vinaigrette Dressing
  • ¼ tsp freshly ground black pepper


Trim ends from Asparagus, chop tomatoes, and shred cheese or cut into cubes. Bring medium-sized pot of water to boil, drop in cleaned asparagus, and boil 5 minutes or until asparagus is al dente (tender-crisp). Drain asparagus and quickly put into a bowl or pot of ice cold water (this stops asparagus from over-cooking). Add remaining ingredients to cooled, drained asparagus and chill. Serve chilled.

This post first appeared on Weight Loss Clinics Scottsdale, Gilbert, Chandler,, please read the originial post: here

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Asparagus Salad Recipe


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