Title: Asparagus and Mozarella Salad
Categories: Ew, Text, Import
Yield: 1 Servings

1 lb Medium size asparagus,;
-stalks peeled
1/4 c Olive oil
2 tb Champagne or white wine
-vinegar
Dijon mustard and minced
-garlic to taste
Salt and freshly ground
-black pepper
1/2 lb Fresh mozzarella, cut into
-sticks,
About 1/4 inch wide and 1
-inch long.
2 Vine-ripened tomatoes,; very
-thinly sliced
4 oz Wafer thin slices (rounds)
-of salami
1/4 c 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