Asparagus Zucchini Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This colorful, light salad was a hit at our churchâs cooking club. Itâs easy to assemble and delicious, too. Ingredients:
1 pound fresh asparagus, cut into 1-inch lengths |
1 small zucchini, halved and sliced |
1 cup grape or cherry tomatoes |
1/4 cup sliced green onions |
1/4 cup minced fresh parsley |
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 garlic clove, minced |
1/4 teaspoon seasoned salt |
1/4 teaspoon dijon mustard |
1/4 cup shredded parmesan cheese, optional |
2 tablespoons sunflower kernels, toasted, optional |
Directions:
1. Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water.
2. In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley.
3. Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired. Yield: 6 servings.
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