Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water.
In a large bowl, combine asparagus, zucchini, tomatoes, onions and parsley.
In a small bowl, whisk the oil, vinegar, garlic, seasoned salt, and mustard. Pour over asparagus mixture and toss to coat. Sprinkle with Parmesan cheese and sunflower kernels if desired.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (43%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0.9mg||0 %|
|Sodium 154.5mg||5 %|
|Potassium 338.6mg||9 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 4.4g|
|Protein 4.4g||6 %|
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Calories per serving: 65
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