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Asparagus Tomato Salad Recipe

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This recipe for Asparagus Tomato Salad, by , is from Good Food, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Drake
Added: Tuesday, April 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
1 small zucchini, halved and cut into 1/4-inch slices
1 cup grape or cherry tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley
3 T olive oil
2 T red wine vinegar
1 garlic clove, minced
1/4 tsp seasoned salt
1/4 tsp Dijon mustard
1/4 cup shredded Parmesan cheese, optional
2 T sunflower kernels, roasted, optional

Directions:
Directions:
Place the 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 oil, vinegar, garlic, seasoned salt and mustard. Pour over asparagus mixture and toss to coat. Sprinkle w/Parmesan cheese and sunflower kernels if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I used all the ingredients as stated the first time. I'm not a parsley fan and don't think it'll make much difference if it is not included. You choose!!

 

 

 

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