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Spring Veggie Whole Grain Salad

Spring Veggie Whole Grain Salad

Salad: 1 bunch asparagus, ends trimmed and cut into 1 inch pieces 1 cup fresh or frozen peas 4 cups baby arugula 1 jar or can of artichoke hearts, drained, rinsed and quartered 1 can chickpeas, rinsed and drained 1 cup cooked whole grain: kamut is pictured in this photo, other options are farro, short grain brown rice, quinoa, amaranth or bulgur wheat
Dressing: 4 tablespoons olive oil 2 tablespoons chopped fresh herbs (parsley, rosemary, basil) 1/4 tsp Dijon mustard zest of one lemon (I always use organic lemons when using the zest in a recipe) Juice of one lemon 1/4 tsp each sea salt and pepper or to taste
Blanch asparagus in hot water for 2-3 minutes, add peas to hot water for 2 minutes if you are using frozen peas. After heating,place asparagus and peas in a bowl of ice water while you assemble the salad.Place the remaining salad ingredients in a large bowl.Drain asparagus and peas and add to salad.Make salad dressing and add to salad, toss and serve …
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