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    Creamy Pesto & Arugula Salad with Asparagus, Tomatoes & Mozz

    Salad
    Side
    Vegetarian
    ​

    4 servings

    doses

    20 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    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

    Instruções

    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!

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    510

    Gordura Total

    -

    Gordura Saturada

    -

    Gordura Insaturada

    -

    Gordura Trans

    -

    Colesterol

    -

    Sódio

    -

    Carboidratos Totais

    -

    Fibra Alimentar

    -

    Açúcares Totais

    -

    Proteína

    -

    4 servings

    doses

    20 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    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

    Instruções

    1

    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

    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

    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!

    4

    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.

    5

    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.

    6

    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!