Asparagus And Mozarella Salad
Last updated 6/12/2012 1:05:13 AM. Recipe ID 30091. Report a problem with this recipe.
Title: Asparagus and mozarella salad
Categories: Ew, Text, Import
Yield: 1 Servings
1 lb Medium size asparagus,;
1/4 c Olive oil
2 tb Champagne or white wine
Dijon mustard and minced
-garlic to taste
Salt and freshly ground
1/2 lb Fresh mozzarella, cut into
About 1/4 inch wide and 1
2 Vine-ripened tomatoes,; very
4 oz Wafer thin slices (rounds)
1/4 c Slivered roasted red bell
-pepper; (from the jar)
Simmer the asparagus until just cooked through. Rinse them under cold
water to stop the cooking process. Drain, pat dry and cut the spears,
on the diagonal, into 1inch long pieces; set aside.
Make a dressing of olive oil, vinegar, mustard and garlic and season
to taste with salt and pepper. Combine the asparagus and mozzarella
and lightly dress with half of the dressing.
Alternate rounds of tomato and salami on the outside of each dinner
plate; center asparagus and mozzarella mixture in the middle; drizzle
remaining dressing over the tomatoes and salami. Garnish asparagus
and mozzarella with roasted peppers.
Yield: 2 servings
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