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Spring Salad with Asparagus and Arugula

This lightly flavored, fresh asparagus and arugula salad is a must try side dish and a tasty way to add some vegetables to your day. By Tamara Bowman

Spring Salad with Asparagus and Arugula

Ingredients

spring salad with asparagus and arugula
1 bunch asparagus, cut into 3-inch pieces or spears only
2 cups arugula
½ cup Wellsley Farms kalmata olives
½ cup Wellsley Farms cucumbers, diced
½ cup Wellsley Farms pine nuts
½ cup Wellsley Farms artichoke hearts (optional)
juice of ½ lemon
 

Directions

  1. Place asparagus in a small saucepan and cover with water. Then bring to a boil and cook until asparagus is tender and bright green (about 1 minute)

  2. Make sure to immediately remove asparagus from heat, drain it, and place it in an ice bath to let cool. Then drain again

  3. In a large bowl, combine cooled asparagus, arugula, pine nuts, olives, Wellsley Farms cucumbers, fresh mint

  4. In a small bowl whisk together your lemon juice, olive oil (2 parts freshly squeezed lemon juice to 4 parts olive oil), salt, and pepper

  5. Then pour over salad with Wellsley Farms Parmesan cheese and toss to coat. Place in the fridge until ready to serve

  6. Add some cold cooked rice, quinoa or couscous to add more texture to your salad (optional)