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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.
