Peel asparagus spears into thin strips with a vegetable peeler. Toss strips with arugula, halved sugar snap peas, torn radicchio, and fresh mint leaves in a large bowl.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
This vibrant salad is the side dish for your next barbecue. The tangy champagne vinaigrette and fresh fruit would liven up any savory grilled main entrée!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 12 asparagus spears | ||
| 2 c. arugula | ||
| 2 c. sugar snap peas, halved | ||
| 1 c. radicchio, torn | ||
| ½ c. fresh mint leaves | ||
| 1 c. strawberries, sliced; divided | ||
| 1 ⅓ c. Soirée shaved Parmesan cheese, divided | ||
| ½ c. Hy-Vee pine nuts, toasted, divided | ||
| Bottled champagne vinaigrette, for serving |
Things To Grab
- Vegetable peeler
- Large bowl
- 4 serving plates
Directions
Divide among 4 serving plates. Top each with 1/4 cup sliced strawberries, 1/3 cup Soiree shaved Parmesan cheese, and 2 tablespoons toasted Hy-Vee pine nuts. Serve with bottled champagne vinaigrette.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 40mg
- Sodium: 590mg
- Total Carbohydrates: 12g
- Protein: 20g
Daily Values
0%
Iron 15%
0%
Calcium 40%
0%
Vitamin D 0%
0%
Potassium 10%