Asparagus Mozzarella Salad Recipe

4.5 5 8
Asparagus Mozzarella Salad Recipe
Asparagus Mozzarella Salad Recipe photo by Taste of Home
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Asparagus Mozzarella Salad Recipe

Read Reviews
4.5 5 8
Publisher Photo
This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. —Lisa Gibbs, Muskegon, Michigan
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep/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).
Originally published as Asparagus Mozzarella Salad in Simple & Delicious May 2010, p49

Nutritional Facts

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

  • 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
  1. 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.
  2. 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).
Originally published as Asparagus Mozzarella Salad in Simple & Delicious May 2010, p49

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zorradog User ID: 8329371 224542
Reviewed Apr. 9, 2015

"This was delicious, but next time I'll use white balsamic vinegar. The dark vinegar discolored the fresh mozzarella and made it look less appetizing!"

MY REVIEW
middjett User ID: 7818954 223494
Reviewed Mar. 24, 2015

"This was very good. I did use roma tomatoes and chopped them up a bit. And I cut the recipe down to serve 4. I will be making this again real soon."

MY REVIEW
Lorraine1958 User ID: 6390738 186735
Reviewed May. 27, 2013

"This is a nice refreshing spring salad, especially when asparagus is just in season! I brought this to school for my salad Club and had great comments about it!"

MY REVIEW
dbnuthouse User ID: 3510529 103785
Reviewed Feb. 27, 2013

"Made this for a party, it was a hit. Will be making this many more times."

MY REVIEW
nursechef User ID: 4715518 171541
Reviewed Jul. 21, 2010

"What a wonderful and fresh recipe! Perfect along just about anything for dinner or for a potluck!"

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