*  Exported from  MasterCook II  *
                           Asparagus and Mozarella Salad
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  pound         medium size asparagus, -- stalks peeled
      1/4  cup           olive oil
        2  tablespoons   Champagne or white wine vinegar
                         Dijon mustard and minced garlic to taste
                         Salt and freshly ground black pepper
      1/2  pound         fresh mozzarella, cut into sticks,
                         about 1/4 inch wide and 1 inch long.
        2                vine-ripened tomatoes, -- very thinly sliced
        4  ounces        wafer thin slices (rounds) of salami
      1/4  cup           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
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