Arugula and Asparagus Salad as an extra
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Arugula and Asparagus Salad as an extra

Arugula and Asparagus Salad as an extra

Serves 2

This fresh and simple side salad is filled with bright green asparagus and snap peas. Tossed in a zippy shallot vinaigrette, its refreshing bite pairs well with any meal!

Tags:
Seasonal
Allergens:
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

227 g

Asparagus

7 g

Dill

1 unit(s)

Shallot

56 g

Arugula and Spinach Mix

½ cup

Feta Cheese, crumbled

(Contains Milk)

113 g

Sugar Snap Peas

1 tbsp

White Wine Vinegar

(Contains Sulphites)

7 g

Mint

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories330 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate17 g
Sugar8 g
Dietary Fiber5 g
Protein10 g
Cholesterol20 mg
Sodium490 mg
Trans Fat0.1 g
Potassium650 mg
Calcium225 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Large Bowl
Whisk
Measuring Spoons

Instructions

Prep
1
  • Trim and discard the bottom 1-inch from asparagus, then cut into 1-inch pieces. 
  • Pick mint leaves from stems, then roughly chop.
  • Roughly chop dill.
  • Peel, then finely chop half the shallot.
  • Trim, then halve sugar snap peas.
Cook asparagus
2
  • Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then asparagus. Cook, stirring often, until tender-crisp, 4-5 min.
  • Add sugar snap peas and toss until warmed through, 1 min. Season with salt and pepper. Transfer veggies to a plate. 
Make shallot vinaigrette
3
  • Add white wine vinegar, chopped shallots, 2 tbsp oil, 1/4 tsp salt and 1/2 tsp sugar to a large bowl. (TIP: We love using olive oil here!) Season with pepper, then whisk to combine. 
Finish and serve
4
  • Add arugula and spinach mix, asparagus, sugar snap peas, mint and dill to the bowl with dressing, then toss to combine. 
  • Divide asparagus and arugula salad between plates, then sprinkle feta over top. 
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