- Makes: 8 servings
- Start to Finish 25 mins
asparagus, cut into 1-inch pieces
yellow summer squash, cut in half lengthwise and sliced
packaged baby salad greens (about 10 ounces) or torn mixed salad greens
roasted shelled sunflower seeds
Mustard-Herb Dressing (see recipe below)
- In a saucepan, cook asparagus, covered, in a small amount of boiling salted water about 4 minutes or until crisp-tender. (Or steam asparagus about 4 minutes.) Immediately drain and plunge into ice water. Drain.
- In a saucepan, cook squash, covered, in a small amount of boiling salted water about 3 minutes or until crisp-tender. (Or steam squash about 3 minutes.) Immediately drain and plunge into ice water. Drain.
- In a salad bowl, combine the baby salad greens or other greens, asparagus, and yellow squash. Sprinkle with sunflower seeds. Toss with Mustard-Herb Dressing to coat. Makes 8 servings.
Make Ahead Tip
- Prepare Mustard-Herb Dressing up to a week ahead.
white wine vinegar
fresh tarragon or thyme leaves or 1 teaspoon dried tarragon or thyme
Dash freshly ground pepper
- In a blender container, combine vinegar, tarragon, mustard, sugar, and pepper. With blender running, add oil in a thin, steady stream. Continue blending until mixture is thick. Cover and store in the refrigerator for up to 1 week. Makes 2/3 cup dressing.
(Asparagus-Squash Salad)Servings Per Recipe 8, pro. (g) 2, carb. (g) 4, vit. A (IU) 292, cal. (kcal) 126, vit. C (mg) 7, iron (mg) 1, Thiamin (mg) 0, Fat, total (g) 11, Potassium (mg) 218, calcium (mg) 30, chol. (mg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 49, sat. fat (g) 2, Folate (µg) 65, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Polyunsaturated fat (g) 5, Monounsaturated fat (g) 4, Riboflavin (mg) 0, sugar (g) 2, fiber (g) 2