Crunchy Asparagus Salad with Mozzarella
Ingredients500 g green asparagus
60 g sundried tomatoes (without oil)
30 g pine nuts
1 bunch of basil
300 g baby spinach
150 g SUNSWEET prunes
4 tbsp. lemon juice
8 tbsp. olive oil
1 tbsp. vinegar
Salt & pepper
Fennel seeds, toasted and chopped
300 g mini buffalo mozzarella
Pine nuts for garnishing
- Peel lower third of asparagus and remove ends. Then cut diagonally into 4 cm long pieces. Cube dried tomatoes. Coarsely chop pine nuts. Cut basil into strips and slice prunes. Clean and wash spinach.
- Blanch asparagus for about 4 minutes in salted water. Stir lemon juice and oil with vinegar, salt, pepper and fennel until smooth. Add asparagus, dried tomatoes and prunes and allow to soak through.
- Cut mozzarella into halves. Add spinach and basil to the asparagus and serve with mozzarella. Sprinkle with pine nuts.
Easter, LP Bone Health, Mains, Sides and Salads,
["Vegetarian/Meatless"]21, 27, 11, 10,