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Asparagus Tropical: Date Added: 28 Nov 2010
Listed in: Vegetables

1/2 teaspoon salt

2 tablespoons Dijon mustard

1/8 teaspoon freshly ground pepper

1/3 cup wine vinegar

1/2 cup salad oil

2 teaspoons lemon juice

2 tablespoons chopped scallions

1/4 cup chopped parsley

1 pound asparagus, steamed

2 ripe tomatoes, cut in wedges

3 bananas

Salad greens (Bibb or Iceberg)

Cooking 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.

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