Title: Asparagus and banana vinaigrette
 Categories: Salad, Dressings
      Yield: 4 Servings
 
    1/2 ts Salt
      2 tb Dijon mustard
    1/8 ts Freshly ground pepper
    1/3 c  Wine vinegar
    1/2 c  Salad oil
      2 ts Lemon juice
      2 tb Chopped scallions
    1/4 c  Chopped parsley
      1 lb 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.