Asparagus Tomato Salad & Dressing [Festival]

4

Ingredients

  • 2 tablespoons lemon juice
  • 2 teaspoons red wine vinegar
  • 1 clove fresh garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried basil, 1 teaspoon fresh, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup extra virgin olive oil
  • 1 lb. fresh asparagus spears, cut into 1-inch pieces, and blanched
  • 6 slices red onion, thin slices,quartered
  • 1/2 lb. sweet grape or cherry tomatoes, quartered

Directions

  1. In a medium bowl, whisk together dressing ingredients except the olive oil. Slowly whisk in olive oil to emulsify into a dressing; set aside.
  2. Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.
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