Spring Veggie Whole Grain 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
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 immediately.