Ingredients

3 tablespoon extra-virgin olive oil

2 tablespoon aged balsamic vinegar

Sea salt

Coarsely ground black pepper

12 spears asparagus, ends trimmed 2 inches

Vegetable oil cooking spray

2 shallots, minced

8 heirloom tomatoes, seeded and diced

2 cups crabmeat, chopped

2 cucumbers, seeded and diced

2 tablespoon finely chopped chives

2 cups diced red, yellow or purple bell peppers

2 tablespoon nonfat plain yogurt

Juice of half a lime

2 tablespoon minced fresh cilantro

Description

This Layered Salad Is Definitely Stacked: Michael Taus, Executive Chef And Owner Of Zealous Restaurant In Chicago, Has Piled In All The Vitamins...

View Full Recipe