Salads (Asparagus Mozzarella)

By chefbobby

This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta.

Ingredients

• Salad:
• 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

Details

Servings 15

Preparation

Step 1

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.