Though we’re still technically smack dab in what should be the doldrums of winter, it’s feeling quite “springy” here in California. All this unseasonable warmth and sunshine has got me craving spring food. Alas, most of the produce and spring foods haven’t caught up with this warmth. But while perusing the grocery store the other day, I did run across some seasonal favorites (asparagus, tomatoes and fresh dill) and this salad came to mind.

Strangely this is an adaptation from a Weight Watchers recipe and one that I’ve become very familiar with in my years with the battle of the bulge, but you honestly wouldn’t know this is “healthy food” because it is SO DELICIOUS. I crave and make this salad during spring and summer on a pretty regular basis. Chilled to perfection, few things sound better on a warm spring day, and knowing that you’re doing something good for your body too is just icing on the cake… oooo… cake…. 😉

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Asparagus Tomato Salad
1 lb. asparagus (1 bunch), trimmed
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon white balsamic or white wine vinegar
½ teaspoon mustard powder
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons minced dill
1 pint grape or cherry tomatoes, halved
2 tablespoons finely chopped red onion
Blanch the asparagus in a large pan of salted boiling water until crisp-tender, 3-5 minutes. Using tongs, transfer to large bowl of ice water. Cool asparagus for 1 minute, then drain on layers of paper towels. Chop into 1 inch chunks. (Or you can chop them before cooking.)
Take make the dressing, combine the juice, oil, vinegear, mustard, sugar, salt and pepper in a small bowl; stir in the dill and onion. Toss dressing, asparagus and tomatoes together. Chill a bit to blend flavors.


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