Asparagus-Squash Salad

This ad will not print with your recipe

Print Options

Font Size
Include:
Asparagus-Squash Salad
total:
25 mins
Servings:
8
Asparagus-Squash Salad

Asparagus-Squash Salad

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Tips

Prepare Mustard-Herb Dressing up to a week ahead.

Nutrition Facts (Asparagus-Squash Salad)

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

Mustard-Herb Dressing

Ingredients

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.

    Advertisement
© Copyright 2023 Midwest Living. All rights reserved. Printed from https://www.midwestliving.com 02/07/2023
This ad will not print with your recipe
Ads will not print with your recipe Advertisement