Arugula, Asparagus and Basil Salad
This spring salad pairs peppery arugula with raw asparagus, basil, radishes, carrots, toasted almonds and goat cheese. A simple mustard vinaigrette ties everything together for a crisp, refreshing dish.
Ingredients
For the Salad
- 4 ounces baby arugula
- 2-3 radishes, very thinly sliced
- 2 medium carrots, peeled, then very thinly sliced
- ⅔ cup basil leaves, packed
- ¼ cup almonds, toasted
- 8 ounces raw asparagus stalks, woody ends trimmed away
- 2 ounces goat cheese, sliced
For the Vinaigrette
- 1 tablespoon mustard
- ¼ cup olive oil
- 1 tablespoon white wine vinegar, or white balsamic vinegar
- Pinch of salt
- 4-5 grinds black pepper
Instructions
- Scatter the arugula, radishes, carrots, basil leaves and almonds over a medium-large serving platter or arrange them in a shallow bowl. Intersperse the asparagus stalks and sliced goat cheese into the assorted greens.
- Combine the vinaigrette ingredients in a small bowl and whisk together to form a thick emulsion. When ready to serve, drizzle over the salad and toss to combine.
Nutrition
Calories: 244kcal | Carbohydrates: 8g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 512mg | Potassium: 410mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6557IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 3mg