Fresh Vegetable Salad

Recipe:
1 lb asparagus, cut
8 oz green beans, trimmed
2 cups broccoli, cut
3 ears corn, cut off cob
2 cups grape tomatoes, halved
2 large carrots, shredded
8 oz mushrooms, sliced
2/3 cup lemon juice
1/2 cup parmesan
4 tspn dijon mustard
1 tspn garlic
1/2 tspn salt
1/2 tspn pepper
3/4 cup olive oil

Combine veggies. Combine lemon juice, parmesan, mustard, garlic, salt, and pepper. Add oil and combine well. Add to veggies and toss.



Difficulty: *

Changes I made:
I halved the recipe, which made more than enough, plus leftovers for lunch. I also omitted the Parmesan, but that was personal taste.

Thoughts:
There's a lot of ingredients and fresh veggies, so if you make the whole portion, it's good for dinner parties or for having leftovers for lunches and stuff. Not the most affordable for one meal I suppose. Other than that it was actually really good. I hate my crappy camera phone, but it looks pretty nice too. I especially liked the grape tomatoes.

Verdict:
It's very good! I'm glad I have some for lunch tomorrow and it's something I would be happy to bring to a family dinner or to serve at a barbecue or something. Would certainly have again.