|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|
|2||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