Do you ever have those non-stop foodie-filled weekends? Birthday party for your best friend, beer festival with the perfectly beer-paired appetizers, cheap happy hour that turned into a dinner with coworkers, or a foodie adventure around town eating at one OR more of your favorite places. A-hem. I’m not going to lie because sometimes it happens to us. Or maybe all the time.
I always look towards Meatless Mondays as our clean eating detox foodie day because we fall into victim to the pattern of “OMG we ate too much Korean BBQ Mexican food, drank too much wine & beer, can’t believe we did all those shots, went crazy for every cupcake at the bakery and got totally Yogurtland wasted.” Disclaimer: Stretchy pants might be required after a foodie-filled weekend.
Just saying. I’m keeping it real for everyone out there.
Thank goodness for Kelsey at Apple a Day for posting this delicious recipe. We both love Meatless Mondays and have been making an array of dishes. Her recipe was inspired by a visit to a local café in Charleston, South Carolina. I loved everything about this salad filled with summer bounty of tomatoes, asparagus, and fresh mozzarella topped with a homemade garlic herb dressing. YUM! It definitely was the perfect and healthiest dish to enjoy after a foodie-filled weekend. Plus, you can forget about putting on your stretchy pants after this meal.
Tomato, Mozzarella, and Asparagus Salad
Adapted from Apple a Day
½ cup extra-virgin olive oil
2 cloves garlic, smashed
1 teaspoon fresh rosemary, minced
¼ teaspoon freshly ground black pepper
3 ounces balsamic vinegar
1 bunch of asparagus spears, blanched
3 to 4 cups of mixed greens
1 red pepper, roasted, skins removed, chopped
½ cup red onion, thinly sliced
½ cup tomatoes, chopped (grape tomatoes)
½ cup fresh mozzarella, sliced thinly
In a small saucepan, add the extra-virgin olive oil, chopped rosemary, smashed garlic cloves, salt and pepper and warm until slightly fragrant. The lure of garlic will warm over you, that’s when you turn the heat off. Set aside and let cool to room temperature. Whisk in balsamic vinegar and place in your olive oil dispenser, up to one week.
Bring a large pot of water to boil. Prepare a large bowl of ice water and place it on the countertop ready to use. Trim the asparagus spears. When water is boiling, blanch asparagus for about 2 to 4 minutes, it will turn a bright green. Remove quickly and place in ice water to stop the cooking process. When cooled, remove, pat dry and cut into two-inch pieces.
In a large serving bowl, add the desired amount of mixed greens. Top with asparagus spears, sliced roasted bell peppers, red onions and tomatoes. Drizzle dressing over the salad and garnish with fresh mozzarella. Add salt and pepper.
Review: So fresh and a beautiful salad – I love eating colorful foods – it digests better right? I paired this gorgeous salad with a crusty sourdough bread and butter. Originally Kelsey had her salad with a ham and brie sandwich with green tomato jam (an interesting sandwich – that I’m dreaming about). Add some grilled chicken if you need some extra protein.