Fresh Mozzarella and Walnut Green Salad

Submitted by InnerHarmonyNutriti

"Please free free to use any fresh vegetables you like. For more gluten-free, low-carb, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com."

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 8 asparagus spears, cut into 2-inch pieces
• 5 ounces salad greens
• 1⁄3 red pepper, cut into strips
• 6 mushrooms, sliced
• 1⁄4 red onion, sliced
• 2 ounces fresh mozzarella balls (small)
• 1⁄4 cup walnuts (raw, roasted, or candied)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon honey or 1 teaspoon maple syrup
• salt and black pepper

directions

1. Boil water in a small pan, place asparagus pieces to cook for a few minutes (Do not overcook).
2. Immerse the cooked asparagus in ice water to stop cooking.
3. Place salad greens on a large serving plate.
4. Top with the cooked asparagus, all the remaining vegetables, mozzarella balls and walnuts.
5. Mix olive oil, vinegar, honey or maple syrup, salt and pepper in a small bowl to make dressing.
6. Infuse love and drizzle the dressing right before serving.