Creamy Pesto & Arugula Salad with Asparagus, Tomatoes & Mozz

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

3 oz Baby Spinach

2 oz Arugula

¾ lb Asparagus

1 Lemon

4 oz Grape Tomatoes

4 oz Fresh Mozzarella Cheese

2 oz Balsamic-Marinated Cipolline Onions

3 Tbsps Basil Pesto

2 Tbsps Mayonnaise

¼ cup Sliced Roasted Almonds

Instructions

1 Prepare the ingredients & make the dressing Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Small dice the mozzarella. Roughly chop the onions. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the pesto and mayonnaise; season with salt and pepper. Stir to combine.

2 Cook the asparagus In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

3 Make the salad & serve your dish To the bowl of dressing, add the arugula, spinach, cooked asparagus, halved tomatoes, diced mozzarella, and chopped onions; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds. Enjoy!

1 Prepare the ingredients & make the dressing Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Small dice the mozzarella. Roughly chop the onions. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the pesto and mayonnaise; season with salt and pepper. Stir to combine.

2 Cook the asparagus In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

3 Make the salad & serve your dish To the bowl of dressing, add the arugula, spinach, cooked asparagus, halved tomatoes, diced mozzarella, and chopped onions; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds. Enjoy!

Nutrition

• Calories: 510