Asparagus & Tomato Salad with Pistachios & Balsamic Tahini Dressing
Nutritionist's Pick

Asparagus & Tomato Salad

with Pistachios & Balsamic Tahini Dressing

20 MIN
$20.99 2-4 Servings
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From the Test Kitchen

This delightful salad combines spinach and arugula with sautéed asparagus, juicy tomatoes, nutty Grana Padano cheese, and an irresistibly rich, tangy dressing made with tahini, balsamic vinegar, and honey.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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Nutrition Label
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fresh
ingredients
Asparagus & Tomato Salad with Pistachios & Balsamic Tahini Dressing
Title
  • 5 oz Baby Spinach
  • 2 oz Arugula
  • ¾ lb Asparagus
  • 4 oz Grape Tomatoes
  • ¼ cup Tahini
  • 4 tsps Honey
  • 2 Tbsps Balsamic Vinegar
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Roasted Pistachios
step-by-step
instructions
1 Prepare & cook the asparagus

Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and tender. Transfer to a plate and set aside to cool.

2 Prepare the remaining ingredients & make the dressing

Halve the tomatoes. Roughly chop the pistachios. In a bowl, whisk together the vinegar, tahini, honey, and 1 tablespoon of water; season with salt and pepper.

3 Make the salad & serve your dish

In a large bowl, combine the spinach, arugula, halved tomatoes, cooked asparagus, and Grana Padano (crumbling before adding). Drizzle with olive oil and season with salt and pepper; toss to combine. Serve the salad drizzled with the dressing. Garnish with the chopped pistachios. Enjoy!

Tips from Home Chefs

1 Prepare & cook the asparagus

Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and tender. Transfer to a plate and set aside to cool.

2 Prepare the remaining ingredients & make the dressing

Halve the tomatoes. Roughly chop the pistachios. In a bowl, whisk together the vinegar, tahini, honey, and 1 tablespoon of water; season with salt and pepper.

3 Make the salad & serve your dish

In a large bowl, combine the spinach, arugula, halved tomatoes, cooked asparagus, and Grana Padano (crumbling before adding). Drizzle with olive oil and season with salt and pepper; toss to combine. Serve the salad drizzled with the dressing. Garnish with the chopped pistachios. Enjoy!

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