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Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water.
Place in a large bowl; add the tomatoes, mushrooms and green pepper.
In a small bowl, combine remaining ingredients; mix well.
Pour over vegetable mixture; toss to coat.
Cover and refrigerate for 2 hours or overnight.
FOOTNOTE * Nutrition Facts: One 1/2-cup serving (prepared without salt) equals 55 calories, 4 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 1 g carbohydrate, 0 fiber, 4 g protein.
Diabetic Exchanges: 1 fat, 1/2 vegetable.
Asparagus Tomato Salad
1.Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and rinse with cold water.
Place in a large bowl; add the tomatoes, mushrooms and green pepper.
In a small bowl, combine remaining ingredients; mix well.
Pour over vegetable mixture; toss to coat.
Cover and refrigerate for 2 hours or overnight.
FOOTNOTE * Nutrition Facts: One 1/2-cup serving (prepared without salt) equals 55 calories, 4 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 1 g carbohydrate, 0 fiber, 4 g protein.
Diabetic Exchanges: 1 fat, 1/2 vegetable.
RATE THIS RECIPE!
Very easy
< 10 min
Very cheap 
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