Recipe - Asparagus And Banana Vinaigrette

One half teaspoon Salt
2 tablespoon Dijon mustard
1/8 teaspoon Freshly ground pepper
1/3 cup Wine vinegar
One half cup Salad oil
2 teaspoon Lemon juice
2 tablespoon Chopped scallions
One fourth cup Chopped parsley
1 pound Asparagus; steamed
2 Ripe tomatoes cut in wedges
3 Bananas
Salad greens (bibb or
iceberg)

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 recipeludigest Volume 01 Number 262 by James and Susan Kirkland
kirkland@gj.net on Nov 16, 1997