Shaved Asparagus, Spinach and Pea Salad with Quinoa
Prep Time
15mins
Total Time
15mins
Celebrate the bounty of spring with this fit and fresh vegetarian salad made with shaved asparagus, peas, spinach, radishes, quinoa -- perfect for a meal!
Course:
Salad
Cuisine:
American
Servings: 4servings
Ingredients
1/2lb.fresh asparagus
3oz.fresh baby spinach
1/2cupfresh, uncooked English peas
1/2cupsliced red radishes
2/3cuppre-cooked quinoa
1/2cup viniagrette of choiceI like Organic Ginger Dressing with Honey from Litehouse Foods
Instructions
Snip the spear tips off asparagus and set in large salad bowl. Holding woodsy end of asparagus firmly on cutting board, use a vegetable peeler to shave small ribbons off the length of the asparagus. After shaving as much as possible, snap off tough end and discard and the finely julienne the remaining center that is too thin to shred with peeler. Place shaved asparagus in salad bowl.
Add spinach, peas, radishes and cooked quinoa to salad bowl. Drizzle with salad dressing and stir to coat thoroughly and evenly distribute ingredients. Pile on serving platter.
To layer in jar, start with 2 to 3 tablespoons dressing in bottom of each jar. Add shaved asparagus, then radishes, then spinach, peas and top with quinoa and remaining asparagus tips. To serve, shake up in jar if you’ve left headroom at top of jar. Otherwise pour out on plate and enjoy.