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- Makes: 8 servings
- Yield: 8 side-dish servings
- Start to Finish
25 mins
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
-
Prepare Mustard-Herb Dressing.
-
In a saucepan, cook asparagus, covered, in a small amount of boiling salted water for about 4 minutes or until crisp-tender. (Or steam asparagus for about 4 minutes.) Immediately drain and plunge into ice water. Drain.
-
In a saucepan, cook squash, covered, in a small amount of boiling salted water for about 3 minutes or until crisp-tender. (Or steam squash for 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 side-dish servings.
Mustard-Herb Dressing
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.
