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.
Posted to recipelu-digest Volume 01 Number 262 by James and Susan Kirkland
<kirkland@gj.net> on Nov 16, 1997
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