Name: Crab with Asparagus and Heirloom Tomatoes
Yield: Makes 4 servings
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

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Crab with Asparagus and Heirloom TomatoesAnn Stratton

This layered salad is definitely stacked: Michael Taus, executive chef and owner of Zealous restaurant in Chicago, has piled in all the vitamins C and B12 you need for the day, as well as 50 percent of your daily requirement for vitamin A.

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