asparagus and banana vinaigrette

4 Servings
½ teaspoon Salt
2 tablespoons Dijon mustard
⅛ teaspoon Freshly ground pepper
⅓ cup Wine vinegar
½ cup Salad oil
2 teaspoons Lemon juice
2 tablespoons Chopped scallions
¼ cup Chopped parsley
1 pounds Asparagus; steamed
Ripe tomatoes cut in wedges
  Salad greens (bibb or iceberg)

In glass baking dish combine salt, mustard and pepper. Stir in the vinegar, oil, lemon juice, scallions and parsley. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel bananas and cut into diagonal slices.

Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter.

Posted to recipelu-digest Volume 01 Number 262 by James and Susan Kirkland <kirkland@...> on Nov 16, 1997

Random recipe of the day

Meat salad

Follow us

 Subscribe in a reader