Asparagus-Squash Salad
Asparagus-Squash Salad
Ingredients
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)
Per Serving:
126 calories; 11 g total fat; 0 mg cholesterol; 49 mg sodium. 4 g carbohydrates; 2 g protein;