Mozzarella & Asparagus Salad
SUBMITTED by Debra Rohrer, LDN Food Editor

1 1/2 - 2 pounds asparagus cut in 1-inch pieces
6 plum tomatoes, cubed
1 (8 oz.) block mozzarella cheese, cubed
1/2 cup Italian salad dressing
sprinkle of sugar
salt and pepper to taste

Snap off tough ends of asparagus and discard; cut tender asparagus into pieces.
 

Parboil pieces by dropping them into 2 quarts of rapidly boiling water 2-3 minutes.

Drain and cool quickly in cold water.

In a large mixing bowl, combine Italian dressing, sugar, salt and pepper. Add asparagus, tomatoes and mozzarella cubes; toss to coat.

Cover and refrigerate for 1 hour before serving.