Recipe for May

Diane DeHamer


Asparagus -tomato salad is a healthy

crunchy salad that will go with any

meats during those summer barbecues,

and pool parties.




“Asparagus and Tomato Salad”


1 pound asparagus (cut in 1 inch pieces)

1 small zucchini (sliced)

1 cup chopped tomatoes

¼ cup green onions (chopped)

½ cup celery (chopped)

1 clove garlic (minced)

¼ cup shredded Parmesan

½ teaspoon seasoned salt

½ teaspoon mustard

2 tablespoons fresh lemon juice

2 tablespoons olive oil

3 tablespoons red wine vinegar


Steam asparagus and zucchini  2-3 minutes,

drain. Put all veggies into a serving dish. Whisk

together lemon juice, vinegar,oil, mustard, and seasoned salt.

Pour over salad, toss well and chill 1 hour before serving.