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Asparagus and Grape Tomato Salad

This colorful, light salad was a hit at our church’s cooking club. It’s easy to assemble and delicious, too. —Dorothy Buhr, Ogden, Illinois
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings

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.
Nutrition Facts
3/4 cup: 81 calories, 7g fat (1g saturated fat), 0 cholesterol, 78mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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