Creamy Pesto & Arugula Salad with Asparagus, Tomatoes & Mozzarella
Carb Conscious

Creamy Pesto & Arugula Salad

with Asparagus, Tomatoes & Mozzarella

20 MIN
$21.99 2-4 Servings
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From the Test Kitchen

This vibrant salad gets some Italian flair thanks to the creamy basil pesto dressing that coats a mix of arugula, spinach, balsamic onions, asparagus, and a classic combo of tomatoes and mozzarella.
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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Creamy Pesto & Arugula Salad with Asparagus, Tomatoes & Mozzarella
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • ¾ lb Asparagus
  • 1 Lemon
  • 4 oz Grape Tomatoes
  • 4 oz Fresh Mozzarella Cheese
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 3 Tbsps Basil Pesto
  • 2 Tbsps Mayonnaise
  • ¼ cup Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Small dice the mozzarella. Roughly chop the onions. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the pesto and mayonnaise; season with salt and pepper. Stir to combine.

Cook the asparagus
2 Cook the asparagus

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of dressing, add the arugula, spinach, cooked asparagus, halved tomatoes, diced mozzarella, and chopped onions; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve the tomatoes. Small dice the mozzarella. Roughly chop the onions. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the pesto and mayonnaise; season with salt and pepper. Stir to combine.

2 Cook the asparagus

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

Cook the asparagus
Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of dressing, add the arugula, spinach, cooked asparagus, halved tomatoes, diced mozzarella, and chopped onions; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds. Enjoy!

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