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Arugula Asparagus Salad

This CPK Copycat recipe is a delicious side dish to any summer meal or you can top it with some rotisserie chicken for a light dinner!

Ingredients

  • 5 ounces arugula (or arugula/spinach mix)
  • 1/2 pound asparagus
  • 1/2 cup sun-dried tomatoes (sliced)
  • 1/2 cup Parmesan cheese, shaved
  • 1 large lemon
  • 1/3 cup olive oil (dressing)
  • 1 tbsp olive oil (cooking)
  • 1 tbsp Dijon mustard
  • Salt & Pepper

Instructions

  1. In a large skillet, heat 1 tablespoon of olive oil and heat over medium high. Trim the woody ends (about 2") off the asparagus and add to the skillet. 

  2. Cook for 3-4 minutes until bright green. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove and allow to cool. 

  3. In a pint size mason jar with a lid, juice the lemon into it. Add the Dijon and olive oil. Add 1/2 tsp salt and 1/4 tsp pepper. Shake until combined and adjust seasonings if necessary.

  4. In a large bowl, add arugula and cooled asparagus. Add 2 tablespoons of the vinaigrette and toss to combine. Add more vinaigrette if desired.

  5. Lay the arugula and asparagus salad on a large plate. Top with sliced sun-dried tomatoes and Parmesan cheese. Serve immediately. 

Recipe Notes

*Remaining vinaigrette will last in the fridge for 2 weeks in a sealed mason jar.

*Top with rotisserie chicken to make an entree salad.

*You can blanch or grill the asparagus instead of pan roasting if you prefer.