Asparagus and Arugula Salad

This is the perfect summer salad! 

I had a salad similar to this at California Pizza Kitchen and fell in love with it. So, I decided to create my own version. 

Served cold, it has a crispness from the greens, a nice crunch from the asparagus, some salt from the almonds, a touch of citrus in the dressing and a punch from the sun-dried tomatoes.  

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Asparagus & Arugula Salad

Serving Size: 1

Ingredients

1. 5-7 spears asparagus, bend until each snaps easily
   

2. 1 C arugula
   

3. 10 pieces sun-dried tomatoes, drained and cut into bite-sized pieces
   

4. 1 T Marcona almonds, cut in half
   

5. 1 T extra virgin olive oil
   

6. 1 oz lemon juice
   

7. Sea salt and fresh ground black pepper
   

8. Thinly shaved Parmesan cheese
   

9. 
   

Instructions

1. To blanch asparagus, add to a pan of boiling water.
   

2. Cook for 2 minutes or until bright green.
   

3. Run under cold water to stop the cooking process.
   

4. Mix the lemon, oil, sea salt and pepper to make a vinaigrette.
   

5. Cut the cooled asparagus into bite-sized pieces.
   

6. Toss the arugula, sun-dried tomatoes, asparagus, almonds and Parmesan cheese with the dressing.
   

7. Enjoy!

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