Chef’s Tip: Steam asparagus before adding it to your salad if you prefer it on the softer side.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>6 sun-dried tomatoes (not oil-packed)</li>
<li>4 cups arugula</li>
<li>1 cup asparagus pieces</li>
<li>1 oz low-fat mozzarella cheese, cubed</li>
<li>1 roasted red pepper, cut into bite-size strips</li>
<li>2 tbsp reduced-fat roasted red pepper, balsamic, or Italian dressing</li>
<li>6 oz grilled salmon</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Rehydrate sun-dried tomatoes, if necessary, by placing them in a small saucepan and covering with water. Place pan over high heat and boil tomatoes until soft, about 6 minutes. Drain and run tomatoes under cold water, then chop into small pieces.</li>
<li>In a large bowl, add arugula, asparagus, mozzarella, roasted red pepper, and sun-dried tomatoes. Add dressing and toss. Top with salmon.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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