|2 servings||calories per servings 700||protein serving 22 g||carbs per serving 54 g||total fat per serving 45 g|
Fresh mozzarella and juicy tomatoes are a simple yet oh-so satisfying match (especially with a drizzle of olive oil!) but since fresh tomatoes are still a few weeks from being ripe and ready for the picking, sun dried tomatoes - which are concentrated with the savory, sweet flavors of a fresh tomato - take their place quite nicely. Not to be outdone, crisp asparagus cuts in with sweet, springy bites, and pecans add a rich, toasty crunch to it all. Built on a bed of peppery arugula and white beans, this salad is refreshing, filling, and exactly what you look forward to nourishing yourself with after a long weekend or busy work day.
|Nutrition Facts||/ Per Serving|
|Total Fat||45 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||54 g|
|Dietary Fiber||19 g|
MISE EN PLACE
• Rinse and drain white beans.
• Slice mozzarella.
• Discard tough asparagus ends. Cut tender spears into 1/2-inch pieces.
• Finely chop sun-dried tomatoes.
• Peel and chop garlic.
• Finely chop green onion, keeping white and green parts separate.
• Pick and chop parsley leaves.
• Discard any tough arugula stems.
In a bowl, whisk together honey, 2 tablespoons olive oil, vinegar, 1 tablespoon water and 1/4 teaspoon kosher salt.
Add beans and mozzarella, and toss to coat.
Place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add garlic, onion whites and pecans. Cook, stirring often, until fragrant, about 1 minute.
• Add asparagus. Cook, stirring often, until asparagus is bright green and tender, 1-2 minutes.
• Remove from heat. Stir in sun-dried tomatoes.
• Add asparagus mixture to beans and mozzarella.
• Fold in onion greens and parsley. Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide arugula between 2 plates.
• Top each with white bean-asparagus mixture. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...