Asparagus Tomato Salad
Cook asparagus in a small amount of water until
crisp-tender, about 3-4 minutes; drain and rinse with cold water. Place in a
large bowl; add the tomatoes, mushrooms and green pepper. In a small bowl,
combine remaining ingredients; mix well. Pour over vegetable mixture; toss to
coat. Cover and refrigerate for 2 hours or overnight
Serving size: 1/2 cup
Nutrition Facts: 55 calories, 4 g fat (0 saturated fat),
0 cholesterol, 5 mg sodium, 1 g carbohydrate, 0 fiber, 4 g protein.
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