This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. —Lisa Gibbs, Muskegon, Michigan
Ingredients
- 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
Directions
- In a large saucepan, bring 1/2 in. 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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