ARUGULA, ASPARAGUS, AND OLIVE SALAD WITH TOASTED PINE NUTS

Ingredients

  • 3 bunches arugula or spinach
  • 2 ½ cups asparagus, trimmed and cut into 1-inch pieces
  • 1 cup kalamata olives (or any other Greek olive)
  • ½ cup toasted pine nuts

Dressing

  • ½ cup olive oil
  • 2 cloves garlic, pressed
  • 1 tsp. red pepper flakes
  • 2 Tbsp. fresh cilantro, chopped
  • Juice of 1 lemon

Directions

  1. Quickly blanch the asparagus and set aside. Remove seeds from the olives by cutting down the center lengthwise. Combine the arugula, asparagus, and olives in a bowl.
  2. Roast the pine nuts in a shallow pan at 325°F until brown. Whisk the dressing together, pour over salad, and top with pine nuts. Makes 4 servings.