Ingredients for Asparagus Beans Arugula Salad With Mustard Vinaigrette
- 1 pound asparagus
- 1 (15-ounce) can cannellini beans
- 5 ounces arugula
- 1/4 cup microgreens
- Onion
- Pecorino Romano Cheese
- Fresh Dill
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Lemon Juice
- Garlic
- salt to taste
- pepper to taste
- Lemon Wedge
- Dill
- 1 teaspoon honey
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How to Make Asparagus Beans Arugula Salad With Mustard Vinaigrette
- Blanch asparagus: Bring a pot of salted water to a boil. Add 1 pound of asparagus and cook for 2-3 minutes until bright green and tender-crisp. Immediately plunge into ice water to stop the cooking process. Drain and set aside.
- Prepare vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, salt, and pepper to taste.
- Assemble the salad: In a large bowl, combine 5 ounces of arugula, 1 (15-ounce) can of cannelloni beans (rinsed and drained), and the blanched asparagus. Add 1/4 cup of microgreens.
- Dress and serve: Pour the vinaigrette over the salad and toss gently to combine. Serve immediately or chill for later. Optional: Top with smoked salmon, grilled chicken, or other protein of your choice.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
15g
Fat
20g
Carbs
20g
