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Asparagus-Squash Salad
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.
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Prepare Mustard-Herb Dressing up to a week ahead.
Ingredients
- 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
- Dash freshly ground pepper
- 1/3 cup salad oil
Directions
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.
