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Asparagus Mozzarella Salad

Asparagus Mozzarella Salad
This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. —Lisa Gibbs, Muskegon, Michigan
15 ServingsPrep/Total Time: 25 min.

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. of 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. Yield: 15 servings (2/3 cup each).
Nutrition Facts: 2/3 cup equals 135 calories,
© Taste of Home 2013

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Asparagus Mozzarella Salad (continued)

Nutrition Facts: 10 g fat (5 g saturated fat), 24 mg cholesterol, 132 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013