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Asparagus Zucchini Tomato Salad

Asparagus Zucchini Tomato Salad
This colorful, light salad was a hit at our church’s cooking club. It’s easy to assemble and delicious, too.
6 ServingsPrep/Total Time: 15 min.

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

  • 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.
  • In a large bowl, combine the asparagus, zucchini, tomatoes, onions
  • and parsley.
  • 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.
© Taste of Home 2013

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Asparagus Zucchini Tomato Salad (continued)

Nutrition Facts: 3/4 cup (calculated without Parmesan cheese and sunflower kernels) equals 81 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 78 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
© Taste of Home 2013