Cherry Tomato and Asparagus Salad

This recipe I changed a bit but it was a great accompiment to our Christmas dinner.  I made this earlier in the day and served it at room temperature. The gorgonzola topping went well with the fillet of beef. 

Yield:  Serves 4 to 6

1 pound asparagus, trimmed and halved or green beans
6 cups halved cherry, grape, and pear tomatoes in varied colors
1/2 cup crumbled gorgonzola cheese
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
1/4 cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard (I left out the mustard)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
I added 1 clove of garlic squeezed & 1 -2 tsp of balsamic vinegar

1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.
Note: Nutritional analysis is per serving.

CALORIES 213 (72% from fat); FAT 17g (sat 4.1g); CHOLESTEROL 8.3mg; CARBOHYDRATE 13g; SODIUM 347mg; PROTEIN 5.9g; FIBER 5.9g

Sunset, JUNE 2010