Asparagus & Lentil Salad with Tomato-Lemon Dressing

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. 

Asparagus & Lentil Salad with Tomato-Lemon Dressing


Quantity Ingredients
1 cup lentils
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
3/4 tsp salt
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.