Asparagus And Mozzarella Salad Recipes
ASPARAGUS MOZZARELLA SALAD
This refreshing dish is perfect for picnics, barbecues or any other warm-weather gathering. Toss leftovers with pasta. -Lisa Gibbs, Muskegon, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 15 servings (2/3 cup each).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring 1/2 in. of 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.
Nutrition Facts : Calories 135 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 132mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.
Provided by Madenish
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
- Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
- Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g
ASPARAGUS SALAD WITH FRESH MOZZARELLA
We couldn't agree more with Libby; the mozzarella cheese and herbs in this dish are a real winning combination... Blue Ribbon winning, in fact! Thanks for sharing, Libby.
Provided by libby walp
Categories Other Salads
Time 15m
Number Of Ingredients 10
Steps:
- 1. Clean and slice asparagus, green beans and onions into 1 intch slices.
- 2. Drop the asparagus and bens into a pot of boiling water and blanch for 3-5 minutes, until bright green and slightly soft.
- 3. Remove the vegetables, and place them in a bath of ice water, along with the onion slices.
- 4. In a bowl, whisk the olive oil, red wine vinerag, mustard, taragon, salt and pepper.
- 5. Rewmove cooled vegetables from water, and toss in bowl with dressing.
- 6. Top with medium sizes pieces of fresh mozzarella cheese and the fresh lemon juice.
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ASPARAGUS AND MOZZARELLA SALAD - THROUGH THE FIBRO FOG
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Reviews 2
Cuisine American, British
Ratings 3
Category Dinner, Lunch, Side Dish
- Preheat the oven to 200C and line a baking tray with parchment paper. Once at temperature, place the asparagus and zucchini on the tray, drizzle with olive oil and sprinkle over salt and pepper (if using). Bake for 12-15 minutes until tender. Leave to cool slightly (or completely if you prefer).
- Arrange the rocket / arugala on your plate, and scatter over the vegetables and cheese. Drizzle the herb dressing and add a few more basil leaves for garnish. Serve and enjoy!
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