March Recipes

Spring Asparagus Salad

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Bowl of Spring Asparagus salad
Hands On:
20 minutes
Total Time:
20 minutes


  • 12 asparagus spears
  • 2 cups arugula
  • 2 cups sugar snap peas, halved
  • 1 cup radicchio, torn
  • ½ cup fresh mint leaves
  • 1 cup strawberries, sliced; divided
  • 1 ⅓ cups Soirée shaved Parmesan cheese, divided
  • ½ cup Hy-Vee pine nuts, toasted, divided
  • Bottled champagne vinaigrette, for serving
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Peel asparagus spears into thin strips with a vegetable peeler. Toss strips with arugula, halved sugar snap peas, torn radicchio, and fresh mint leaves in a large bowl.
Divide among 4 serving plates. Top each with ¼ cup sliced strawberries, ⅓ cup Soiree shaved Parmesan cheese, and 2 tablespoons toasted Hy-Vee pine nuts. Serve with bottled champagne vinaigrette.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 25g 32%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 590mg 26%
Total Carbohydrate: 12g 4%
Dietary Fiber: 5g 18%
Sugars: 5g 10%
Protein: 20g 40%

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