Tomato and Asparagus Salad


Recipe courtesy of Debra Mayhew, Oak Alley Plantation

Serves 6

  • 1 head romaine lettuce
  • 1 bunch of fresh asparagus
  • 6 strips of bacon
  • 2 tomatoes
  • 1 cup smoked Gouda cheese, shredded
  • 1 cup vegetable oil
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon celery seeds
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon grated onion

Tomato and Asparagus Salad

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.

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