Arugula Salad with Asparagus & Shaved Parmesan

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One of my favorite salads is the Arugula Salad at California Pizza Kitchen.  It’s so simple and the combination of flavors are amazing.  I’ve created my own version of this salad using a balsamic vinaigrette and I LOVE the results!  Adjust the ingredients and add what you prefer to make it your own.

Ingredients

Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon of your favorite sweetener (i.e. agave, sugar, maple syrup or honey)*
  • salt and freshly ground pepper to taste
  • 1 clove garlic, finely chopped
  • 1/2 cup extra-virgin olive oil

Other Ingredients

  • 12 ounces fresh arugula, washed and dried
  • 4-6 asparagus spears, ends trimmed, cut into 1 in pieces (optional)
  • 3-4 sun dried tomatoes, cut into thin strips (optional)
  • 1/4 cup blanched or slivered almonds, lightly toasted (optional)
  • 2 ounces shaved Parmesan cheese

Directions

  1. Whisk together the vinegar, mustard, agave/sweetener and garlic.  While continuing to whisk, add the olive oil in a thin, steady stream until emulsified.  Wisk in desired amount of salt and pepper.  (Note: Easy to mix in mini food processor all at one time).  Set aside.
  2. Steam, blanch or roast asparagus pieces until crisp tender.
  3. Place the arugula into a large salad bowl, add asparagus, sun dried tomato pieces and nuts then toss with some of the vinaigrette.  Garnish with shaved Parmesan.

Note: This recipe makes approximately 3/4 cup Balsamic Vinaigrette. Any remaining vinaigrette will keep for up to 2 weeks stored in a glass container in the refrigerator.

* I used agave since it’s has a lower glycemic effect.

 

 

 

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