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Asparagus-Squash Salad

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Tips

Prepare Mustard-Herb Dressing up to a week ahead.

Nutrition Facts (Asparagus-Squash Salad)

126 calories; 11 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 49 mg sodium. 218 mg potassium; 4 g carbohydrates; 2 g fiber; 2 g sugar; 2 g protein; 292 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Mustard-Herb Dressing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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