|10 min||5 min||2|
|8 medium spear(s)||Asparagus (trimmed, snap off ends)|
|3 tbsp||Extra virgin olive oil (for dressing)|
|2 tbsp||Wine vinegar (for dressing)|
|1/2 tsp||Lemon peel (zest) (grated into a small bowl)|
|1 dash||Black pepper|
|1 cup||Arugula (chopped)|
|1 head||Lettuce, butterhead (Boston) (torn in bite size pieces)|
|1 cup||Lettuce, spring mix (mesclun)|
|4 medium||Tomato (sliced)|
|1 tbsp||Pine nuts, dried|
|12 medium||Black olives (pitted and chopped)|
1. In a pot of boiling water, cook asparagus for about 4 minutes or until bright green and tender crisp. Drain well and rinse with cold water. Drain again. Chop into 2 inch (5 cm) pieces.
2. In a large platter or bowl, arrange the lettuce and arugula around the edge to for the base of the salad. Place the slice tomatoes in a circle on top and asparagus in the centre.
3. Sprinkle with olives and pine nuts.
4. Drizzle with dressing to serve.
In a small bowl, whisk together oil, wine vinegar, lemon zest, salt and pepper; set aside.
is a great source of fiber and vitamins A, C and E which are powerful antioxidants. It also has chromium which may enhance the body's response to insulin or lowering blood sugar
are a dietary source of lycopene which is an antioxidant. plus it has vitamin C
is "known" as a cancer fighting power food because of its high content of fiber and antioxidants, it is also composed 90% water so it is a great hydrating food in the summer months
are high in beneficial monounsaturated fats, magnesium and vitamin E, these 3 work synergystically to help protect the heart