Asparagus Tomato Salad
Servings:Makes 6 servings

Ingredients:
- 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
Directions:
- Place the asparagus and zucchini in a steamer basket.
- Place in a saucepan over 1 inch of boiling water. Cover and steam for 2 minutes. Rinse in cold water.
- In large bowl, whisk together olive oil, red wine vinegar, garlic, seasoned salt and honey mustard. Pour over asparagus mixture; toss to coat.
- Toss in tomatoes and green onions.
- 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 sandveggiesmorematters.org/cdc-resources.
• 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 sandveggiesmorematters.org/cdc-resources.
110 calories; 7g fat; 1g saturated fat; 5mg cholesterol; 35mg sodium; 5g carbohydrate; 2g fiber;3g sugar; 4g protein.