Asparagus Tomato Salad - KNEP - Kentucky Nutrition Education Program


Asparagus Tomato Salad

Servings:Makes 6 servings


  • 1 pound of fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 small zucchini, halved and cut into 1/4 inch slices
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon honey mustard
  • 1 cup cherry or grape tomatoes, halved
  • 1/4 cup sliced green onions
  • 1/4 cup shredded fresh mozzarella cheese
  • 1/4 cup minced fresh parsley


  1. Place the asparagus and zucchini in a steamer basket.
  2. Place in a saucepan over 1 inch of boiling water. Cover and steam for 2 minutes. Rinse in cold water.
  3. In large bowl, whisk together olive oil, red wine vinegar, garlic, seasoned salt and honey mustard. Pour over asparagus mixture; toss to coat.
  4. Toss in tomatoes and green onions.
  5. Sprinkle with mozzarella cheese and parsley.
Source: Plate it up! Kentucky Proud Project.
• FSHE-17- Vegetables for Wellness: Kentucky Asparagus, Sandra Bastin, Ph.D ., R.D., L.D., Food and Nutrition Specialist, University of Kentucky, Cooperative Extension Service.
• Center for Disease Control and Prevention - Nutrient Information for Fruits and Vegetables. http://www.fruit

110 calories; 7g fat; 1g saturated fat; 5mg cholesterol; 35mg sodium; 5g carbohydrate; 2g fiber;3g sugar; 4g protein.