Strawberry Asparagus Salad with Mozzarella

Dice the mozzarella. Quarter the strawberries and put them in a bowl with the mozzarella.

• 4.4 oz Mozzarella, reduced fat
• ¾ cup Strawberries

Trim approx. ¾ in off the base of each asparagus spear and then peel it from its head down to remove its woody exterior.

• 8.8 oz Asparagus, white (w/o ends)

Bring a large pot with water, salt and lemon juice to a boil. Cook the asparagus for approx. 12 minutes until soft and tender.

• Salt
• ½ Lemon (~ 1 oz)

Toast pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Set aside.

• 1 Tbsp Pine nuts

Whisk honey, balsamic vinegar, olive oil, mustard until you get a smooth dressing. Season with salt and pepper.

• 1 ⁠½ tsp Honey
• 2 tsp Balsamic vinegar
• 1 tsp Yellow mustard
• 2 tsp Olive oil
• Salt
• Black pepper

Plate the asparagus with strawberries, mozzarella, and pine nuts and drizzle with the dressing.

Enjoy your meal!