Asparagus Caprese Salad recipe

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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
3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
¾ cup cherry tomatoes, halved
2 (4 ounce) balls fresh mozzarella cheese, cubed
1 teaspoon chopped fresh basil

Nutrition Info

206.3 calories
carbohydrate: 7.7 g
cholesterol: 36.3 mg
fat: 12.8 g
fiber: 2.6 g
protein: 16.5 g
saturatedFat: 6.3 g
servingSize: -
sodium: 426.2 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of salted water to a boil over medium-high heat. Add asparagus and cook until soft, about 5 minutes. Drain and rinse under cold water. Drain well.

  2. Whisk mustard, balsamic vinegar, and white wine vinegar together in a small bowl. Add olive oil and whisk until well combined. Season with salt and pepper. Add a little bit of lukewarm water if dressing is too thick.

  3. Combine asparagus, tomatoes, and mozzarella in a bowl and drizzle with dressing. Mix well and sprinkle with basil.

Recipe Yield

4 servings

Recipe Note

I love caprese salad and this is a delicious variation with cooked asparagus, cherry tomatoes, mozzarella, and a simple oil and vinegar dressing.

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