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    You are in: Home / Recipes / Asparagus, Beans & Arugula Salad With Mustard Vinaigrette Recipe
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    Asparagus, Beans & Arugula Salad With Mustard Vinaigrette

    Asparagus, Beans & Arugula Salad With Mustard Vinaigrette. Photo by FrenchBunny

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    SarasotaCook's Note:

    Light and healthy. This can be a great starter, nice side salad, toss on some chicken or grilled salmon or scallops and make this a main dish. Perfect for a Holiday meal and is so easy. Store bought bagged greens, a can of cannelloni beans, a simple vinaigrette which is made ahead and uses fresh lightly blanched asparagus. Easy and quick and so healthy. You will spend a little extra for the micro greens, but it is well worth it. I took this on a big platter for a pot luck and topped it with my smoked salmon and the dressing. It was gone in 10 minutes. It really is a nice salad.

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    Serves: 4-6


    Individ ...

    Units: US | Metric


    • 473.18 ml asparagus (cut in 2-inch pieces on an angle, ends trimmed)
    • 2 (850.48 g) can cannellini beans, drained and rinsed (you can add more or less if you want)
    • 709.77 ml arugula
    • 473.18 ml micro greens (you can use any of your favorites, I usually just grab what looks fresh, pea shoots are one that I l)
    • 1 small onion, cut in half and very thin sliced
    • 236.59 ml pecorino romano cheese, grated (parmesan will work fine, NO green can please)
    • 4.92 ml fresh dill




    1. 1
      Asparagus -- In a small sauce pan, fill with about 1" or a bit less of water and salt and bring to a low boil. Add the asparagus and cook, just 2-3 minutes depending on it's thickness. Then immediately remove and add to a ice bath. Just a bowl of water with ice. This will stop the cooking and keep the asparagus a bright green color (call blanching). Just let them cool off in the ice bath for a minute then remove and let drain and dry.
    2. 2
      Vinaigrette -- Just mix the vinegar, olive oil, mustard, garlic, lemon, sugar, salt, and pepper. I like to use a small tupperware and then I just shake it up. You can also mix it in a small measuring cup or bowl. Whatever is easier for you.
    3. 3
      Salad -- In a small bowl, I like to add the beans (drained and rinsed), asparagus, dill, and just a couple of teaspoons of the vinaigrette (not too much) and toss well.
    4. 4
      Greens -- On your serving platter, I add the arugula, micro greens, onion and a squeeze of one of the lemon wedges and another couple of spoons of the vinaigrette and toss lightly. Then top with the asparagus and bean mixture. Just lightly toss.
    5. 5
      Top the whole thing with the pecorino romano, a sprig of dill and the lemon slices around the side.
    6. 6
      Serve -- Grill some salmon or possibly chicken - slice and top the salad. Drizzle the vinaigrette over the top. This makes an amazing dinner.

    Ratings & Reviews:

    • on June 10, 2010


      This was such a yummy lunch!! The only thing I changed was to cut it in half. I had BBQ'd a chicken breast and sliced up and shared one on top of the salad and poured a bit of the dressing on it. The dressing was so flavorful. I love champagne vinigar and agree with you that it makes a big difference. It has such a great flavor versus just the regular vinigar. Thanks so much for sharing this recipe SarasotaCook. I will be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Asparagus, Beans & Arugula Salad With Mustard Vinaigrette

    Serving Size: 1 (296 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 586.6
    Calories from Fat 261
    Total Fat 29.0 g
    Saturated Fat 4.0 g
    Cholesterol 0.0 mg
    Sodium 380.5 mg
    Total Carbohydrate 62.0 g
    Dietary Fiber 16.6 g
    Sugars 3.9 g
    Protein 24.6 g

    The following items or measurements are not included:

    pecorino romano cheese

    champagne vinegar

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