1 no ingredients
A Recipe for
Asparagus & Mozarella Salad
I eat merely to put food out of my mind. |
| N.F. Simpson |
Food Tip |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
This Recipe for Asparagus & Mozarella Salad is one of thousands in the Recipes-to-go Cheese Cookbook.
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
If you enjoy this Asparagus & Mozarella Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Asparagus & Mozarella Salad from the recipe cookbook of Recipes-to-go (Cheese)
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
There is no such thing as a little garlic. |
| A. Baer |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
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)
: 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
Date: Wed, 16 Oct 1996 14:43:49
~0400
Serves: 4
Asparagus & Mozarella Salad Recipe brought to you by Recipes To-Go