| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Salads |
4 |
servings |
INGREDIENTS
| 1/2 |
ts |
Salt |
| 2 |
tb |
Dijon mustard |
| 1/8 |
ts |
Freshly ground pepper |
| 1/3 |
c |
Wine vinegar |
| 1/2 |
c |
Salad oil |
| 2 |
ts |
Lemon juice |
| 2 |
tb |
Chopped scallions |
| 1/4 |
c |
Chopped parsley |
| 1 |
lb |
Asparagus; steamed |
| 2 |
|
Ripe tomatoes cut in wedges |
| 3 |
|
Bananas |
|
|
Salad greens; (Bibb or Iceberg) |
INSTRUCTIONS
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.
From http://www.turbana.com/recipes.htm
Recipe by: Turbana Corporation
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com>
on Aug 21, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Life begins with Jesus”