Arugula and Asparagus Ribbon Salad

Arugula and Asparagus Ribbon Salad

Serves 4
Raw asparagus ribbons are beautiful, delicious, and require no cooking. It's a perfect way to enjoy this favorite spring vegetable.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 1/2 pound thick asparagus (trimmed)
  • 3 ounces baby arugula (3 - 4 cups)
  • 2 ounces shaved parmesan (1/2 cup)

Optional Ingredients

  • 3 slices prosciutto (cut into thin strips)

Directions

  1. In a medium bowl, whisk together lemon juice and olive oil. Add salt and pepper, to taste. Set aside.
  2. With a vegetable peeler or mandolin, shave asparagus spears lengthwise into thin ribbons.
  3. Place asparagus, arugula, parmesan, and prosciutto (if using) into bowl with dressing. Toss gently, and serve at once.

Nutrition

Amount Per Serving (based on 4 servings)
  • Calories: 210
  • Fat: 19.0 g
  • Saturated Fat: 5.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 10.0 mg
  • Sodium: 440.0 mg
  • Carbohydrates: 3.0 g
  • Fiber: 1.0 g
  • Added Sugars: 0.0 g
  • Sugar: 1.0 g
  • Protein: 9.0 g