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

6 servings


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.

Nutritional Analysis: 
110 calories
7 g fat
1 g saturated fat
5 mg cholesterol
35 mg sodium
5 g carbohydrate
2 g fiber
3 g sugar
4 g protein

Asparagus Tomato Salad - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

March, 2015

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.