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Asparagus and lentils, packed with folate, make a delicious salad when tossed in a tomato-lemon dressing. The wasabi in the dressing adds a pleasingly ''hot'' note to this room temperature salad.
|2 lbs||asparagus, trimmed and cut into 1-inch lengths (5 cups)|
|1 can||(5.5 oz/165mL) spicy tomato-vegetable juice|
|3 tbsp||fresh lemon juice|
|2 tbsp||olive oil|
|1 tbsp||Dijon mustard|
|1 tbsp||prepared wasabi paste|
|1 pint||cherry tomatoes, halved|
|1 large||red onion, diced|
In large pot of boiling salted water, cook lentils 15 minutes. Add asparagus to pot and cook 2 to 3 minutes or until asparagus are crisp-tender and lentils are tender.
Meanwhile, in large bowl, whisk together tomato-vegetable juice, lemon juice, oil, mustard, wasabi paste and salt. Add lentil mixture; toss well.
Cool to room temperature, add tomatoes, onion and spinach and toss again.
Fresh, locally grown asparagus is a hallmark sign of spring. With a short growing season that begins in May and ends in June, asparagus is one of the first vegetables to be harvested after winter. It's well known for its bright emerald green and crisp stalks, but asparagus also holds its own on the nutrition front. It's low in calories, virtually fat free and delivers vitamins C and K, folate, fibre and anti-inflammatory phytonutrients. In celebration of spring, this month we're saluting one of our favourite vegetables - asparagus!
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