3831
Calories
Total Fat
Protein
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Asparagus and Fresh Mozzarella Salad
Crisp-tender asparagus spears with fresh mozzarella cheese and walnuts topped with our recipe for Fire-Roasted Tomato Vinaigrette
Recipe concept developed by The Culinary Institute of America
25
Prep Time
(MINUTES)
25
Total Time
(MINUTES)
4
Servings
0 ratings
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Ingredients
- 2 cups water
- 2 teaspoons salt
- 20 medium fresh asparagus spears, trimmed (20 spears = about 1 lb)
- 1/2 cup Fire-Roasted Tomato Vinaigrette (from separate recipe)
- 4 ounces fresh mozzarella cheese, bocconcini (small balls) or cut into bite-size pieces
- 1/4 cup chopped walnuts, toasted
Nutrition Information
182
15g
9g
Serving Size: 4 servings (1 salad each)
Directions
- Bring water and salt to a boil in large skillet. Place asparagus in skillet, cover and simmer 3 to 5 minutes or until asparagus is crisp-tender. Drain and rinse with cold water.
- Place 5 asparagus spears each on 4 serving plates. Top each with 2 tablespoons vinaigrette, 1 ounce mozzarella and 1 tablespoon walnuts.
Cook's Tip
To toast walnuts, spread in ungreased baking pan. Bake in 350°F oven 5 to 7 minutes or until lightly browned, stirring occasionally. Or, cook in dry skillet over medium heat until lightly browned, stirring frequently.
Serve salad with additional vinaigrette on the side, if desired.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 182 | |
| % Daily Value* | ||
| Total fat | 15 g | 23% |
| Saturated fat | 4 g | 19% |
| Cholesterol | 15 MG | 5% |
| Sodium | 295 MG | 12% |
| Carbohydrate | 6 g | 2% |
| Dietary fiber | 2 g | 9% |
| Sugars | 2 g | 0% |
| Protein | 9 g | 18% |
| Vitamin A | 17% | |
| Vitamin C | 12% | |
| Calcium | 11% | |
| Iron | 7% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
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