Spring Fresh Salad

May 12, 2015

Our family loves this salad because even though the veggies are steamed, it still tastes so fresh and raw! The real flavors of each veggie really shine through. Unfortunately, it is served best, not stored for later. But if you have a Spring or Summer BBQ at your house, it offsets the heaviness of potato or macaroni salad perfectly. Happy Spring!

Asparagus and Tomato Salad


1 lb fresh asparagus, trimmed and cut into 1-in pieces
1 sm zucchini, halved and cut into 1/4-in slices
1 c grape or cherry tomatoes(grape tomatoes are smaller and prettier in the salad)
1/4 c sliced chives
1/4 c minced fresh parsley
3 T olive oil
2 T red wine vinegar
1 garlic clove, minced
1/4 t seasoned salt (Lowry’s)
1/4 t Dijon mustard
1/4 shredded (or grated) Parmesan cheese


Place the asparagus and zucchini in a steamer basket; place in saucepan over 1 in of water.

Bring to a boil; cover and steam for 2 min. Rinse in cold water.

In a large bowl, combine the asparagus, zucchini, tomatoes, chives and parsley.

In a small bowl, whisk the oil, vinegar, garlic, seasoned salt and mustard.

Pour over asparagus mixture and toss to coat. Sprinkle with Parmesan cheese.

Voila! A beautiful and delicious salad!


This post originally appeared on Isle of View Blog