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.
Asparagus & Arugula Salad
Serving Size: 1
5-7 spears asparagus, bend until each snaps easily
1 C arugula
10 pieces sun-dried tomatoes, drained and cut into bite-sized pieces
1 T Marcona almonds, cut in half
1 T extra virgin olive oil
1 oz lemon juice
Sea salt and fresh ground black pepper
Thinly shaved Parmesan cheese
To blanch asparagus, add to a pan of boiling water.
Cook for 2 minutes or until bright green.
Run under cold water to stop the cooking process.
Mix the lemon, oil, sea salt and pepper to make a vinaigrette.
Cut the cooled asparagus into bite-sized pieces.
Toss the arugula, sun-dried tomatoes, asparagus, almonds and Parmesan cheese with the dressing.