Asparagus And Mozarella Salad
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Asparagus And Mozarella Salad
  Asparagus    Salad  
Last updated 6/12/2012 1:05:13 AM. Recipe ID 30091. Report a problem with this recipe.
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      Title: Asparagus and mozarella salad
 Categories: Ew, Text, Import
      Yield: 1 Servings
 
      1 lb Medium size asparagus,;
           -stalks peeled
    1/4 c  Olive oil
      2 tb Champagne or white wine
           -vinegar
           Dijon mustard and minced
           -garlic to taste
           Salt and freshly ground
           -black pepper
    1/2 lb Fresh mozzarella, cut into
           -sticks,
           About 1/4 inch wide and 1
           -inch long.
      2    Vine-ripened tomatoes,; very
           -thinly sliced
      4 oz Wafer thin slices (rounds)
           -of salami
    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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Recipe ID 30091 (Apr 03, 2005)

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