Tomato-Asparagus Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Tomato-Asparagus Salad

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    Tomato-Asparagus Salad
    Metro Bis

    Ingredients:

    • 2 pints grape tomatoes cut in half. We used 1 pint yellow and 1 pint red
    • 1 can artichoke hearts, drained, rinsed, and chopped
    • 1 can whole hearts of palm, drained and chopped
    • 1 cup pimento stuffed green olives
    • 1 package sliced prosciutto, about 3 ounces chopped
    • 1 cup chopped asparagus
    • ¼ cup chopped basil
    • ¼ cup balsamic vinegar
    • ¼ cup olive oil
    • 1 Tsp. kosher salt
    • 1 Tbsp. honey
    • Black pepper to taste

    Instructions:

    • In a large mixing bowl, combine the halved grape tomatoes, chopped artichokes, chopped hearts of palm, olives, chopped prosciutto, chopped asparagus and basil.
    • Then mix in the balsamic vinegar, olive oil, kosher salt, honey and black pepper.
    • Taste and adjust seasonings with salt, honey, and black pepper in needed.