Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (10 ounce) package frozen cut asparagus, thawed
• 1 tomato, chopped
• 2 tablespoons thinly sliced green onion
• 3 tablespoons nonfat plain yogurt
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon prepared mustard
• 10 leaves lettuce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the thawed asparagus well and pat it dry, then cut any long spears into bite-sized pieces.

2. Make the dressing by whisking the nonfat plain yogurt, grated Parmesan and prepared mustard together in a small bowl until smooth.

3. Put the chopped tomato, sliced green onion and asparagus pieces in a medium bowl.

4. Add about two-thirds of the yogurt-cheese dressing to the vegetables and toss gently until everything is evenly coated.

5. Wash and dry the lettuce leaves, then arrange them on four plates or a serving platter.

6. Spoon the dressed asparagus and tomato mixture over the lettuce leaves.

7. Drizzle the remaining dressing over the salad just before serving so the lettuce stays crisp.