Simple Balsamic Vinaigrette

Ingredients: 

  • 2 tablespoons golden balsamic vinegar
  • 1 small clove garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • Dash of salt and fresh ground pepper

Instructions:

  1.  Put all ingredients in a bowl and whisk until well mixed. Set aside.

Salad

Ingredients:

  • 1 cup cooked quinoa
  • 1 teaspoon olive oil  
  • 15 spears asparagus, chopped into 1 inch pieces
  • ¼ teaspoon salt
  • fresh ground pepper, to taste
  • 1 clove garlic, minced
  • 10 strawberries, sliced
  • 2½ ounces fresh mozzarella pearls, drained (or 2½ ounces mozzarella, cut into small cubes)  
  • Simple Balsamic Vinaigrette 
  • 1 tablespoon finely chopped fresh basil 

Instructions:

  1. Place the cooked quinoa in a medium salad bowl.
  2. Heat the olive oil in a medium skillet over medium heat. Once heated, add the asparagus and garlic. 
  3. Sprinkle with salt and pepper. Cook for 2-3 minutes until the asparagus is bright green and slightly tender, yet still has a little crunch.
  4. Add to the quinoa.
  5. Mix in the strawberries, mozzarella cheese, and the balsamic vinaigrette. Toss to combine.
  6. Top the salad with chopped fresh basil. Makes 3-4 servings.