Ingredients

• 8  ounces asparagus, cut into 1-inch pieces
• 8  ounces yellow summer squash, cut in half lengthwise and sliced
• 8  cups packaged baby salad greens (about 10 ounces) or torn mixed salad greens
• 1/4  cup roasted shelled sunflower seeds
• 1  recipe Mustard-Herb Dressing (see recipe below)

Directions

1. 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.

2. 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.

3. 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.

Mustard-Herb Dressing: In a blender container, combine 3 tablespoons white wine vinegar, 1 tablespoon fresh tarragon or thyme leaves or 1 teaspoon dried tarragon or thyme, 1 tablespoon Dijon-style mustard, 1 teaspoon sugar, and a dash of freshly ground pepper. With blender running, add 1/3 cup salad oil in a thin, steady stream. Continue blending until mixture is thick. Cover and store in the refrigerator. Makes 2/3 cup dressing.

Make-Ahead Tip: Prepare Mustard-Herb Dressing up to a week ahead.