"Pasta Salad" without the Pasta
1 bunch asparagus, cut into 1-inch slices
1/2 bunch broccoli, in florets
3 large carrots, sliced diagonally into bite-size pieces
1 zucchini, cut into bite-size pieces
1 small to medium red onion, chopped
8 ounces fresh mozzarella, cut into small cubes
Italian dressing
3/4 to 1 cup grated Parmesan cheese
To prepare asparagus, snap ends; they will snap precisely so that the woody ends are removed. Then, slice diagonally into one-inch pieces. Separately steam the asparagus, broccoli, and carrots. Allow to cool.
In a large bowl, combine the zucchini, red onion, mozzarella, and cooled steamed vegetables. Add enough dressing to coat thoroughly. Mix in Parmesan cheese. Chill for several hours to allow flavors to blend. Yield: 8 servings.
1/2 bunch broccoli, in florets
3 large carrots, sliced diagonally into bite-size pieces
1 zucchini, cut into bite-size pieces
1 small to medium red onion, chopped
8 ounces fresh mozzarella, cut into small cubes
Italian dressing
3/4 to 1 cup grated Parmesan cheese
To prepare asparagus, snap ends; they will snap precisely so that the woody ends are removed. Then, slice diagonally into one-inch pieces. Separately steam the asparagus, broccoli, and carrots. Allow to cool.
In a large bowl, combine the zucchini, red onion, mozzarella, and cooled steamed vegetables. Add enough dressing to coat thoroughly. Mix in Parmesan cheese. Chill for several hours to allow flavors to blend. Yield: 8 servings.
