Asparagus-Cheese Salad

Serves: 6
Total Calories: 247


Mustard Vinaigrette:
2 tablespoons Dijon style mustard
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons red wine vinegar
1/2 cup olive oil
* See note below.
2 pounds fresh asparagus cooked
2 heads red leaf lettuce red tipped leaf lettuce cleaned and chilled
2 tablespoons parsley minced fresh
1 tablespoon green onion minced
2 ounces mozzarella cheese sliced, cut in julienne strips
2 eggs hard-cooked and sieved


* Place all ingredients into blender and mix well. Set aside. Cut 2 inches from tips of cooked asparagus set aside. Cut remainder of asparagus into 1-inch pieces set aside. Tear chilled lettuce into bite-size pieces. Toss together lettuce, the 1-inch pieces of asparagus, parsley, and green onions. Pour 1/3 dressing over asparagus tips and let marinate 30 minutes. Just before serving, toss lettuce mixture with remainder of dressing. Divide this onto 6 to 8 individual plates, place tips in center, arrange cheese in spokes over asparagus tips, and sprinkle with sieved egg.

Nutritional Facts:

Serves: 6
Total Calories: 247
Calories from Fat: 186

This Asparagus-Cheese Salad recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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