Asparagus and Banana Vinaigrette


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)

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.


Per Serving (excluding unknown items): 361 Calories; 28g Fat (66.6% calories from fat); 3g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 371mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.