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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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

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