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Recipe Name: Asparagus And Mozarella Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Medium size asparagus
stalks peeled
1/4 Cup(s) Olive oil
2 Tablespoon(s) Champagne or white wine
Dijon mustard and minced
Garlic to taste
Salt and freshly ground
Black pepper
1/2 Pound(s) Fresh mozzarella, cut into
About 1/4 inch wide and 1
inch long.
2 Vine-ripened tomatoes, very
thinly sliced
4 Ounce(s) Wafer thin slices, rounds
of salami
1/4 Cup(s) 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 Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664
Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:49
-0400 From: Meg Antczak <>

Nutrition (calculated from recipe ingredients)
Calories: 1613
Calories From Fat: 991
Total Fat: 112.5g
Cholesterol: 145.2mg
Sodium: 2107.1mg
Potassium: 408.5mg
Carbohydrates: 91.8g
Fiber: 3.5g
Sugar: 2.6g
Protein: 60.9g

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