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Asparagus & Quinoa Salad with Pesto Vinaigrette

Recipe Courtesy of Kelsey Preciado of Little Bits Of

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

Directions

  1. In a large bowl, combine mixed greens, asparagus, sundried tomatoes, cherry tomatoes, artichokes & quinoa.
  2. In a small bowl combine pesto, mayo, NAKANO® Natural Rice Vinegar and lemon juice. Whisk until combined and season with salt and pepper.
  3. Pour dressing over salad and toss to combine.

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