Arugula and Asparagus Salad
with Fresh Dill and Shallot Vinaigrette
This fresh and simple side salad is filled with bright green asparagus and snap peas. Tossed in a zippy shallot vinaigrette, its refreshing bite pairs well with any meal!
étiquettes:
Seasonal
Allergènes:
Lait
•Sulfites
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson10 minutes
DifficultéFacile
Ingrédients
/ sert 2 personnes
227 g
Asperges
7 g
Aneth
1 pièce(s)
Échalote
56 g
Mélange roquette et épinards
½ tasse(s)
Feta, émietté
(Contient Lait)
113 g
Pois sucrés
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
7 g
Menthe
Pas inclus dans votre livraison
3 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
½ cc
Sucre*
Informations nutritionnelles
Énergie (kcal)330 kcal
Graisses28 g
dont saturés7 g
Glucides15 g
dont sucres7 g
Fibres4 g
Protéines9 g
Cholestérol20 mg
Sel490 mg
Gras Trans0.1 g
Potassium600 mg
Calcium225 mg
Fer4.5 mg
Instructions
1
- Trim and discard the bottom 1-inch from asparagus, then cut into 1-inch pieces.
- Pick mint leaves from stems, then roughly chop.
- Roughly chop dill.
- Peel, then finely chop half the shallot.
- Trim, then halve sugar snap peas.
2
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then asparagus. Cook, stirring often, until tender-crisp, 4-5 min.
- Add sugar snap peas and toss until warmed through, 1 min. Season with salt and pepper. Transfer veggies to a plate.
3
- Add white wine vinegar, chopped shallot, 2 tbsp oil, 1/4 tsp salt and 1/2 tsp sugar to a large bowl. (TIP: We love using olive oil here!) Season with pepper, then whisk to combine.
4
- Add arugula and spinach mix, asparagus, sugar snap peas, mint and dill to the bowl with dressing, then toss to combine.
- Divide asparagus and arugula salad between plates, then sprinkle feta over top.