Zucchini, Aparagus, Grape Tomato Salad

  • 4 large zucchini
  • 12 each asparagus
  • 1 cup tomatoes, grape
  • 1/8 cup extra virgin olive oil (EVOO)
  • 1 whole lemon
  • 1/8 cup rice wine vinegar
  • salt and papper
  • 1 tsp Honey Mustard
  • 1/2 tsp Herbs de Provence
  • 1/4 tsp Garlic Powder

Using a mandoline or vegetable peeler, cut long, wide, thing, strips of zucchini ribbons into a bowl. On asparagus, break off the bottom end to the tender spot, then diagonal cut into 1/2" pices and add to bowl. Wash and dry the grape tomatoes. If large, cut the tomatoes in half, lengthwise and add to bowl. Zest the lemon over the veggies, then juice into bowl. To the small bowl, whisk together the EVOO, lemon juice, rice wine vinegar, honey mustard, herbs de provence and garlic powder. Add salt and pepper to taste, toss. Serve immediately or chill for 2-3 hours.

Recipe created by Betsy Taylor, Culinarian