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Asparagus Caprese Salad |
"I love caprese salad and that is a scrumptious version with cooked asparagus, cherry tomatoes, mozzarella, and a simple oil and vinegar dressing."
Ingredients :
- 1 pound asparagus spears, trimmed and cut into 1 1/2-inch pieces
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon white wine vinegar
- three tablespoons more-virgin olive oil
- salt and freshly ground black pepper to taste
- three/4 cup cherry tomatoes, halved
- 2 (4 ounce) balls sparkling mozzarella cheese, cubed
- 1 teaspoon chopped clean basil
Instructions :
Prep : 15M | Cook : 4M | Ready in : 25M |
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- Bring a pot of salted water to a boil over medium-excessive warmth. Add asparagus and cook until soft, about five mins. Drain and rinse below cold water. Drain properly.
- Whisk mustard, balsamic vinegar, and white wine vinegar together in a small bowl. Add olive oil and whisk until nicely blended. Season with salt and pepper. Add a bit bit of lukewarm water if dressing is just too thick.
- Combine asparagus, tomatoes, and mozzarella in a bowl and drizzle with dressing. Mix nicely and sprinkle with basil.
Notes :
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