Ingredients
Equipment
Method
- Measure the arugula, pea shoots, micro greens, peas, blueberries, and feta cheese and combine them in a large mixing bowl.
- Cut the asparagus into 2-inch pieces. In a 4-quart saucepan bring water to a boil, place the asparagus into the boiling water and cook until tender and bright green. Remove the asparagus from the water and place it into a bowl containing ice and water (an ice bath). In order to stop the cooking and maintain its bright green color.
- Strain the cooled asparagus from the ice water and add it to the large mixing bowl containing the other ingredients.
- Using a sharp knife roughly chop the pistachio nuts and add them to the mixing bowl.
- Cut the ends off of the snow peas and cut them in half, add them to the large mixing bowl.
- Add the salad dressing and toss to coat and combine the ingredients.
Nutrition
Notes
For meal prepping try putting together the salad ingredients in separate containers and portion the dressing separately, add the dressing when you are ready to eat. Keeping the ingredients crisp and fresh throughout the week.