Asparagus & Tomato Salad

By á-178825

6 servings. 5 stars. Leftovers do not keep well, so make only what you will use.

Ingredients

• 1 lb fresh asparagus, cut into 1 in. lengths
• 1 small zucchini halved & sliced
• 1 c grape or cherry tomatoes
• 1/4 c sliced green onions
• 1/4 c minced fresh parsley
• 3 T EVOO
• 2 T red wine vinegar
• 1 garlic clove, minced
• 1/4 t seasoned salt
• 1/4 t Dijon mustard
• 1/4 c shredded Parmesan cheese, optional
• 2 T sunflower kernels, toasted, optional

Preparation

Step 1

Place the asparagus & zucchini in a steamer basket; place in pan over 1 in. of water. Bring to boil; cover & steam for 2 minutes. Rinse in cold water.

In Lg bowl, combine asparagus, zucchini, tomatoes, onions & parsley.

Whisk the oil, vinegar, garlic, seasoned salt & mustard; pour over asparagus mixture & toss to coat. Sprinkle with cheese & sunflower kernels if desired.