Prep: 15 minutes
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