Asparagus & Quinoa Salad with Pesto Vinaigrette
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Ingredients
Salad
- 2 bags mixed greens
- 3 cups asparagus, cooked, chopped
- ¼ cup sundried tomatoes (in oil, drained), chopped
- 1 cup cherry tomatoes, chopped
- 5 artichoke hearts, chopped (from can)
- 1 cup cooked quinoa
Pesto Vinaigrette
- ? cup pesto, prepackaged or homemade
- 1 tsp. mayo, optional
- ¼ cup NAKANO® Natural Rice Vinegar
- 1 tsp. lemon juice
- salt and pepper, to taste
Directions
- In a large bowl, combine mixed greens, asparagus, sundried tomatoes, cherry tomatoes, artichokes & quinoa.
- In a small bowl combine pesto, mayo, NAKANO® Natural Rice Vinegar and lemon juice. Whisk until combined and season with salt and pepper.
- Pour dressing over salad and toss to combine.
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