Asparagus Tomato Salad
Time needed
15 min
preparation
Ingredients
- 1 lb. fresh asparagus, trimmed and cut into 1-in. pieces
- 1 sm. zucchini, halved and cut into 1/4-inch slices
- 1 C. grape or cherry tomatoes
- 1/4 C. sliced green onions
- 1/4 C. minced fresh parsley
- 3 Tbs. olive oil
- 2 Tbs. red wine vinegar
- 1 garlic clove, minced
- 1/4 tsp. seasoned salt
- 1/4 tsp. Dijon mustard
- 1/4 C. shredded Parmesan cheese, optional
- 2 Tbs. sunflower kernels, toasted, optional
Directions
Place asparagus and zucchini in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water. In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. In a small bowl, whisk the next five ingredients. Pour over asparagus mixture; toss to coat. Sprinkle with Parmesan cheese and sunflower kernels if desired.
