Recipe Friday- Strawberry, Arugula and Quinoa Salad with Asparagus & Feta

May 10, 2019

Prep: 15 minutes

Serves: 8



½ bunch asparagus, ends trimmed, cut into 2-inch pieces
¼ cup fresh lemon juice
2 tablespoons Sleeping Bear Farms Squeeze Bear Star Thistle Honey
1 teaspoon salt
1½ teaspoons fresh ground black pepper
¼ cup Delallo® Extra Virgin Olive Oil
1 package (8.8 ounces) ready to serve white & red quinoa
2 cups loosely packed Earthbound Farm® Organic Baby Arugula
2 cups halved fresh Busch’s Hand Packed Strawberries
1 cup crumbled feta cheese



1. Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.


2. In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.


Approximate nutritional values per serving: 185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium, 18g Carbohydrates, 3g Fiber, 7g Sugars, 4g Added Sugars, 5g Protein





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