Fresh-As-Spring Salad
A vibrant and refreshing spring salad featuring crisp asparagus, juicy cherry tomatoes, and a tangy Italian dressing. Perfect for light lunches or brunch gatherings, it combines fresh flavors with a creamy mayonnaise-based dressing, appealing to those who enjoy colorful, seasonally inspired dishes.
Ingredients
Instructions
- Cut 6 asparagus spears into 4-inch lengths and marinate with cherry tomato halves in 2 tablespoons Italian dressing; cover and refrigerate.
- Cut remaining asparagus into 1/2-inch pieces and set aside.
- Prepare the gelatin by dissolving 2 packages unflavored gelatin in 1 1/2 cups boiling water, then stirring in 2 tablespoons sugar until dissolved.
- Add lemon juice and chopped onion to the gelatin mixture; chill until partially set.
- In a mixing bowl, combine mayonnaise with remaining Italian dressing and chopped tomatoes.
- Once the gelatin is partially set, fold it into the mayonnaise mixture.
- Arrange the marinated asparagus and the chopped asparagus in a serving dish, then pour the gelatin mixture over.
- Chill until firm before serving.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).