Servings per Recipe
Calories : 70
Fat : 2.5
Sodium : 125 mg
Total Carbohydrates : 9 g
Fiber : 3 g
Protein : 3 g
16 ounces fresh asparagus or 1 can (14.5 ounces) asparagus, drained
1 small onion, thinly sliced
1 medium tomato, chopped
3 tablespoon Italian salad dressing
Wash hands with soap and water.
Gently rub produce under cool running water.
Cook asparagus and cool.
Combine cooked asparagus with onion and tomatoes and enough salad dressing to moisten (about 2 to 3 Tablespoons).
Cover and refrigerate several hours or overnight.
Stir again before serving.