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Asparagus Tomato Salad

Ingredients

  • 1 pound of fresh asparagus, trimmed
  • and cut into 1-inch pieces
  • 1 small zucchini, halved and cut into
  • ¼ inch slices
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon honey mustard
  • 1 cup cherry or grape tomatoes, halved
  • ¼ cup sliced green onions
  • ¼ cup shredded fresh mozzarella cheese
  • ¼ cup minced fresh parsley

Directions

  • Place the asparagus and zucchini in a steamer basket.
  • Place in a saucepan over 1 inch of boiling water.
  • Cover and steam for 2 minutes.
  • Rinse in cold water.
  • In large bowl, whisk together olive oil, red wine vinegar, garlic, seasoned salt and honey mustard.
  • Pour over asparagus mixture; toss to coat.
  • Toss in tomatoes and green onions.
  • Sprinkle with mozzarella cheese and parsley.

Yield: 6 servings

Nutritional Analysis:

  • 110 calories, 7 g fat, 1 g saturated fat,
  • 5 mg cholesterol, 35 mg sodium,
  • 5 g carbohydrate, 2 g fiber, 3 g sugar, 4g protein.

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