Shaved Asparagus and Arugula Salad

Shaved Asparagus and Arugula Salad

Shaved Asparagus and Arugula Salad

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  • Each serving
  • 200cal
  • 18g fat (3g sat)
  • 5mg chol
  • 290mg sodium
  • 7g carb
  • 3g fiber
  • 3g sugars
  • 6g protein


  • 1 tablespoon minced shallots
  • 2 tablespoons red wine vinegar
  • 1 tablespoon whole-grain mustard
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 1 bunch asparagus (large spears)
  • 4 ounces baby arugula
  • 2 tablespoons toasted pine nuts
  • 1/4 cup shaved Parmesan cheese


In a small bowl, mix together shallots, vinegar and mustard. While whisking continuously, slowly drizzle in oil to emulsify. Season with salt and pepper; set aside.

Working on a flat surface, shave the asparagus with a vegetable peeler into thin ribbons by holding the tough end of the spear and peeling toward the tip. Discard the tough ends after peeling.

On a serving platter, gently toss together asparagus, arugula and dressing. Sprinkle with pine nuts and cheese; serve immediately.

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