Ingredients
- 2 cups cannelloni beans, already cooked and drained
- ½ cup wheat berries, before cooking measurement
- 450 grams asparagus, trimmed, cut into bite-size pieces
- 225 grams tomatoes, chopped
- ¼ cup mediterranean black olives, pitted, sliced
- 1 cup mozzarella cheese, bite size balls
- Pesto Vinegrette
- ½ bunch fresh basil, chiffonade
- 1 clove garlic, smashed
- 2 tablespoons pine nuts, toasted
- ½ cup olive oil, extra virgin
- ¼ cup white wine vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
Directions
 Original makes 6 servings, 8 for buffet. Rescale from 96 servings back to 8, then change info and ingr to 6 |
Mediterranean Asparagus and Tomato Salad. To import, drag image to your MacGourmet recipe box.