Asparagus Mozzarella Salad

Name: Asparagus Mozzarella Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 15 servings (2/3 cup each)
Ingredients: 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces; 1 pound fresh mozzarella cheese, cubed; 2 cups grape tomatoes; 1 medium red onion, halved and sliced; 1/4 cup minced fresh basil; DRESSING:; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon Dijon mustard; 1/4 teaspoon pepper; 2 tablespoons lemon juice

Total Time Prep/Total Time: 25 min.

Yield 15 servings (2/3 cup each)

Test Kitchen Approved

This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. —Lisa Gibbs, Muskegon, Michigan

Ingredients

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pound fresh mozzarella cheese, cubed
2 cups grape tomatoes
1 medium red onion, halved and sliced
1/4 cup minced fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
2 tablespoons lemon juice

Directions

In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion and basil.
In a small bowl, whisk the oil, vinegar, garlic, salt, mustard and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.

Nutrition Facts

2/3 cup: 135 calories, 10g fat (5g saturated fat), 24mg cholesterol, 132mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 6g protein.

This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. —Lisa Gibbs, Muskegon, Michigan

Recipe Creator