Spinach, Green Pea, Raspberry, and Asparagus Salad
- 4 ounces chick pea pasta (like Banza)
- 1 bunch fresh asparagus (about 1 pound)
- 1 5-ounce container baby spinach
- 1 cup frozen green peas, thawed
- ½ cup chopped walnuts
- 1 6-ounce container red raspberries, rinsed 6 to be used in dressing
- 6 raspberries (from 6-ounce container)
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- 1 ½ tsp Dijon Mustard
- ½ tsp freshly ground pepper
- ¼ tsp salt more or less to taste, may omit
- Prepare pasta per package instructions. Drain and rinse with cold water. Set aside.
- Remove the woody bottoms of the asparagus and discard. Cut asparagus stalks into 1 -inch pieces. Arrange asparagus pieces in a shallow microwave proof casserole dish. Thoroughly wet apaper towel that is large enough to completely cover asparagus. Place in microwave and cook on high for 3 minutes. When done, immediately remove from microwave and carefully remove paper towel. Place asparagus in strainer and rinse with cold water. Set aside to drain.
- Place all dressing ingredients in a mini food processor or blender. Blend until smooth. Divide 3 ways.
- Divide and layer salad ingredients evenly 3 ways sprinkling walnuts over the top. Drizzle dressing over top.
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Makes 3 servings. Nutrition facts per serving: Calories: 428; Total fat: 22 g, Saturated fat: 2 g, Cholesterol: 0 mg, Sodium: 402 mg, Potassium: 813 mg, Total carbohydrate: 48 g, Fiber: 15 g, Sugars: 10 g, Added sugars: 0 g, Protein: 18 g, Vitamin A: 188% RDA, Vitamin C: 73% RDA, Calcium: 59% RDA, Iron: 29% RDA.
(The values stated above may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.)