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Check out the new Campbell Mail Meal Recipes

Greetings All.

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Might be a little late for Asparagus, but this is a good time for Zucchini and Tomatoes. Lots of those small Yellow Squash that go good with this type of fress vegetable salad.

Bet a little fresh green mint would go good sprinkled on top. If you don't have a mint plant, email me and I'll send you a starting plant. In a year you will have more mint than you can use. Anyone for Mint Juleps??

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Asparagus, Zucchini, and Tomato Salad

1 # fresh asparagus, trimmed and cut into 1 inch pieces.
1 small zucchini, halved and cut into ¾ inch pieces
1 cup grape or cherry tomatoes,( cut romas are firm enough)
¼ cup sliced green onions
¼ cup minced fresh parsley
3 T. olive oil
2T. Red wine vinegar
1 clove garlic, minced
¼ tsp Dijon mustard
¼ c. shredded Parmesan cheese
2 T. toasted sunflower seeds

Steam the asparagus and zucchini over and 1 inch of water in a saucepan for 2 minutes.
In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley. In a small bowl, whisk the oil, vinegar, garlic and mustard. Pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower seeds.

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