Description
This vibrant asparagus and bread salad features a tangy lemon vinaigrette, juicy cherry tomatoes, and crispy bread cubes for a refreshing and satisfying dish.
Ingredients
Units
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 roll of bread, cut into cubes
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss bread cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and bake until golden and crispy, about 10 minutes.
- Blanch asparagus in boiling water for 2 minutes, then transfer to an ice bath to cool.
- In a large bowl, combine asparagus, cherry tomatoes, and toasted bread cubes.
- In a small bowl, whisk together remaining olive oil and lemon juice. Season with salt and pepper.
- Drizzle the vinaigrette over the salad and toss to combine. Serve immediately.
Notes
For a gluten-free version, use gluten-free bread. This salad is best served immediately to maintain the crispness of the bread. You can store leftovers in the refrigerator for up to one day, but the bread will soften. Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 0