Asparagus & Quinoa Salad with Pesto Vinaigrette
Enjoy a refreshing Asparagus & Quinoa Salad with Pesto Vinaigrette, packed with mixed greens and topped with sundried tomatoes and cherry tomatoes. Perfect for a healthy meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nakanoflavors.com.
Cooking tools:
- Saucepan
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Colander
- Serving bowl
Ingredients
- 2 bags mixed greens
- 3 cups asparagus, cooked, chopped
- ¼ cup sundried tomatoes (in oil, drained), chopped
- 1 cup cherry tomatoes, chopped
- 5 artichoke hearts, chopped (from can)
- 1 cup cooked quinoa
- ? cup pesto, prepackaged or homemade
- 1 tsp. mayo, optional
- ¼ cup NAKANO® Natural Rice Vinegar
- 1 tsp. lemon juice
- salt, to taste
- pepper, to taste
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