Asparagus & Tomato Salad


8 ounces asparagus

Mixed salad greens or other small lettuce leaves of choice

1 cup arugula

2 heirloom tomatoes, sliced

12 black olives, pitted and chopped

1 Tbsp. toasted pine nuts



1 teaspoon lemon-infused olive oil

1 Tbsp. olive oil

1 teaspoon whole grain mustard

2 Tbsp. balsamic vinegar

Sea salt and pepper



  1. Steam the asparagus spears for 8 minutes or until tender. Rinse under cold running water to stop the cooking. Cut into 2-inch pieces.
  2. Arrange lettuce and arugula leaves on a salad platter to form the base of the salad.
  3. Place sliced tomatoes in a circle on top and the asparagus in the center.
  4. Sprinkle the black olives and pine nuts over the top.
  5. To prepare dressing, place all ingredients into a screw-top jar and season to taste with salt and pepper. Shake vigorously and drizzle over salad. Enjoy!


Serves 4

Judy Gentner