Asparagus Yellow Squash Salad Recipe
Ingredients
| Asparagus spears - 1 pound, diagonally sliced | ||
| Water | 2 Tablespoon | |
| Yellow squash | 1 pound, sliced | |
| Lemon juice | 3 Tablespoon, squeezed | |
| Green onions | 1 Tablespoon, finely chopped | |
| Olive oil | 2 Teaspoon | |
| Dijon Mustard | 2 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
MAKING
1) In a 2-quart casserole, combine together the water and asparagus.
2) With heavy-duty plastic wrap, cover the casserole and vent.
3) Microwave on HIGH for 2 minutes.
4) Add the squash and microwave again for 4 minutes, till the vegetables are soft. Stir after 2 minutes of cooking.
5) Allow to stand, covered, for about 2 minutes.
6) In a small bowl, combine together the lemon juice and all the remaining ingredients. Stir till well blended.
7) Over the vegetables, pour the lemon juice mixture. Toss lightly to coat.
8) Cover the salad and chill it thoroughly.
SERVING
9) Transfer the chilled salad to a decorative serving platter and serve as an appetizer. Can also be served as a side dish.
1) In a 2-quart casserole, combine together the water and asparagus.
2) With heavy-duty plastic wrap, cover the casserole and vent.
3) Microwave on HIGH for 2 minutes.
4) Add the squash and microwave again for 4 minutes, till the vegetables are soft. Stir after 2 minutes of cooking.
5) Allow to stand, covered, for about 2 minutes.
6) In a small bowl, combine together the lemon juice and all the remaining ingredients. Stir till well blended.
7) Over the vegetables, pour the lemon juice mixture. Toss lightly to coat.
8) Cover the salad and chill it thoroughly.
SERVING
9) Transfer the chilled salad to a decorative serving platter and serve as an appetizer. Can also be served as a side dish.
Chef
