Jefferson County Recipe of the Day: Asparagus Mozzarella Salad

A perfect dish for a picnic!

Asparagus Mozzarella 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

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


~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.

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