Ingredients:

1 cup of mustard vinaigrette
2 teaspoons of lemon juice
1/4 cup of chopped parsley
2 tablespoons of chopped scallions
1 lb of asparagus, steamed
2 ripe tomatoes - cut in wedges
3 exotic bananas
salad greens (bib or iceberg) - 4 servings

Preparation:

In glass, mix vinaigrette dressing with lemon juice and parsley. Add scallions. Mix thoroughly. Add steamed asparagus and tomato wedges. Cover and refrigerate for several hours or overnight. Just before serving, peel exotic bananas and cut them into diagonal slices. Arrange asparagus, tomatoes and bananas on lettuce leaves on serving platter.