Asparagus Tomato Salad

July 13, 2008

Serves 6

1 lb fresh asparagus, cut into 1 inch pieces
1 small zucchini, cut in the same size pieces
1 C grape or cherry tomatoes, cut in half
¼ C diced green onions (opt)   
¼ C minced fresh parsley 
Steam 1st 2 ingredients over boiling water for 2 min. Rinse in cold water.

3 T olive oil
2 T red wine vinegar
¼ t garlic powder
¼ t seasoned salt
1 t Dijon mustard
¼ C shredded Parmesan
2 T sunflower seeds

Whisk together, pour over vegetables,
stir well, chill until serving.

Another recipe brought to you from the kitchen at the Latigo Dude Ranch in Colorado.

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