Asparagus Salad recipe

This salad is full of healthy vegetables and summer flare. Herb-packed mustard vinaigrette completes the recipe for a zippy, savory salad. Pairs well with chicken, fish, and picnics.

Ingredients:

6 asparagus spears, chopped
5 baby potatoes, halved
1 large tomato, seeded, chopped
¼ cup fresh corn
2 tablespoons olive oil
1 tablespoon mustard
1 teaspoon sugar
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried onion powder
¼ teaspoon dried garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Directions:

1. Bring a large pot of salted water to a boil. Add asparagus and cook until just turns bright green, 2 to 3 minutes. Remove, drain, and rinse under cold water. Set aside.

2. Add potatoes to pot and cook until just softened, 5 to 8 minutes. Remove, drain, and rinse under cold water. Set aside.

3. In a large bowl, combine asparagus, potatoes, tomato, and corn.

4. In a separate small bowl, whisk together oil, mustard, sugar, oregano, garlic, onion, salt, and pepper. Pour over vegetables, toss well to coat, and adjust seasonings. Serve immediately or chill 2 hours for flavors to develop.

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