Asparagus Tomato Salad

1. In bowl combine asparagus, tomato, red pepper, green pepper and onions; set aside.

2. Make your vinaigrette by mixing together vinegar,garlic, salt and pepper. While whisking add olive oil.

3. Stir in basil and chives.

4. Drizzle over vegetables; let sit 2 hours.

5. Arrange lettuce leaves on serving plate.

6. Spoon on the salad.

7. Sprinkle with parmesan cheese.

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Nutrient	Quantity
Total fats	55.782 g
Protein	10.404 g
Carbohydrates	32.767 g
Energy	635.6311 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4828 g
Water	654.6547 g
Aspartic acid	1.737 g
Calcium, Ca	199.9425 mg
Lutein + zeaxanthin	3468.7771 g
Fiber, total dietary	12.2967 g
Fatty acids, total saturated 22:0	0.0725 g
Carotene, beta	6375.1929 g
Niacin	4.6162 mg
Vitamin A, RAE	543.4114 g
Arginine	0.3843 g
Riboflavin	0.4624 mg
Tocopherol, beta	0.0817 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0307 g
Fatty acids, total saturated 20:1	0.168 g
Glutamic acid	1.8952 g
Sodium, Na	42.4136 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6831 g
Total lipid (fat)	55.782 g
Manganese, Mn	1.2024 mg
Fructose	9.1745 g
Proline	0.2913 g
Fatty acids, total saturated 16:0	6.3723 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	0.8309 g
Choline, total	64.6384 mg
Sugars, total	18.1016 g
Serine	0.3969 g
Fatty acids, total saturated 10:0	0.0173 g
Fatty acids, total saturated 18:0	1.1001 g
Vitamin B-6	0.7947 mg
Selenium, Se	7.0791 g
Ash	3.8966 g
Fatty acids, total saturated 18:1 undifferentiated	38.6168 g
Pantothenic acid	1.2316 mg
Phenylalanine	0.344 g
Copper, Cu	0.7267 mg
Betaine	1.7639 mg
Thiamin	0.5283 mg
Methionine	0.1049 g
Iron, Fe	7.379 mg
Carbohydrate, by difference	32.767 g
Phosphorus, P	249.6051 mg
Folate, total	233.3051 g
Tocopherol, gamma	0.9581 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Lycopene	5747.8961 g
Alanine	0.4037 g
Valine	0.3919 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	5.7356 g
Glycine	0.3387 g
Carotene, alpha	261.7771 g
Glucose (dextrose)	7.461 g
Fatty acids, total saturated 14:0	0.0189 g
Zinc, Zn	2.2304 mg
Isoleucine	0.285 g
Fatty acids, total saturated 12:0	0.0048 g
Fatty acids, total polyunsaturated	6.2191 g
Fatty acids, total saturated 14:1	0.0029 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.4557 g
Tocotrienol, alpha	0.0272 mg
Vitamin A, IU	10849.461 IU
Folate, DFE	233.3051 g
Tryptophan	0.0989 g
Vitamin C, total ascorbic acid	141.737 mg
Phytosterols	199.3423 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0293 g
Fatty acids, total saturated 20:0	0.2264 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1943 g
Vitamin K (phylloquinone)	437.5663 g
Fatty acids, total saturated	7.8333 g
Histidine	0.1746 g
Fatty acids, total monounsaturated	39.5391 g
Threonine	0.3268 g
Folate, food	233.3051 g
Fatty acids, total polyunsaturated 17:0	0.0133 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	5.4755 g
Vitamin E (alpha-tocopherol)	12.1716 mg
Magnesium, Mg	101.6707 mg
Lysine	0.392 g
Potassium, K	1465.8758 mg
Cystine	0.104 g
Fluoride, F	6.8245 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	0.25 cup	477.36	0	54
Asparagus	0.5	45.3593	8.7997	0.2722
Parmesan cheese	0	0	0	0
Tomato	1	40.2099	8.6898	0.4468
Mustard	0.25 teaspoon	0.0787	0.0136	0.0012
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	8.94	1.9836	0.03
Green Onion	2	38.34	8.1508	0.6674
red pepper	5 slices	0	0	0
green pepper	0.5	14.9	3.4568	0.1267
white balsamic vinegar	2 tablespoons	0	0	0
chive	10	9	1.305	0.219
basil leaf	10	0	0	0
lettuce leaf	0	0	0	0