Serves 6
Recipe courtesy of Debra Mayhew, Oak Alley Plantation
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Tomato and Asparagus Salad Click image to enlarge. |
Wash and cut lettuce and chill in refrigerator to crisp. Steam asparagus 3-4 minutes. Cool asparagus with cold water and cut into 1-inch pieces; set aside.
Cook bacon and crumble. Cut tomatoes into chunks. Grate cheese. Combine lettuce, asparagus, bacon and tomatoes.
To prepare dressing, combine oil and remaining ingredients in a jar. Cover tightly and shake vigorously. Chill several hours before serving.
Toss salad with dressing to taste. Sprinkle shredded Gouda on top.