Source: dLife

Tomatoes and asparagus tossed with a creamy yogurt and Parmesan dressing.

Servings

10 oz frozen asparagus spears , thawed
1 medium tomatoes , chopped
2 tbsp fresh chopped green onion
3 tbsp Yogurt, plain, nonfat
1 tbsp grated parmesan cheese, low sodium
1 tsp yellow mustard
10 piece fresh romaine leaves

1 Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, and onions; set aside.
2 In a small bowl, thoroughly mix the yogurt, cheese, and mustard.
3 Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.