Grilled asparagus salad
This recipe comes from the Mongo & Lodi Facebook page. Be sure to visit and like it for all the great content!
1 pound trimmed, grilled or roasted asparagus
1 tablespoon olive oil
1 teaspoon each, salt and pepper
1 pint small cherry, grape, or heirloom tomatoes, cut in half
8 ounces pearl mozzarella cheese (you can use fresh mozzarella and tear into bite size pieces.)
1 medium cucumber large chopped
1 cup Italian dressing
1. Cut tomatoes and cucumber and place in a large bowl with mozzarella and dressing, stir and refrigerate.
2. Trim asparagus ends (they are tough to eat). Cover with oil and salt and pepper. Grill until you see a bit of char on the stalks. You can also place on a baking sheet under the broiler for 8-10 minutes.
3. Cool the asparagus completely, chop into bite size pieces then add to the salad and refrigerate.
4. Chill for at least 30 minutes, then serve. You can easily make ahead, it’s even better the next day.
Feel free to add sliced red onion, mushrooms, etc. Make it your own!