Asparagus Tomato Salad - KNEP - Kentucky Nutrition Education Program

Ingredients

• 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