Ingredients
Carrots
Zucchini
Yellow Squash                                              
Asparagus, trimmed and blanched
Marinated Mozzarella
Red Wine Vinegar
Cracked Black Pepper
Kosher Salad

Method
Cut vegetables into bite-sized pieces and place in mixing bowl. Add cheese, reserving marinade for dressing. Combine 2 parts marinade with 1 part red wine vinegar. Combine with salad and mix. Check for seasonings and serve.

Chefs Notes: Other great vegetables you can use in this salad are broccoli (blanched for 10 seconds, then cooled), brussels sprouts, cauliflower, marinated red onions, quartered artichoke hearts, roasted red peppers, or whatever else sounds good to you. Certain green vegetable work better if briefly blanched first.