Ingredients
Yield: Serves 4
Prep Time: 25 minutes
Cook time: 15 minutes to roast the Asparagus and Red Pepper
Bowl Ingredients:
4 cups Arugula, Chopped
1 cup cooked Quinoa
1 Roasted Red Pepper, Chopped. Follow direction for roasted Asparagus. I roasted both on the same baking sheet!
12 roasted Roasted Asparagus Spears, Chopped
12 Grape Tomatoes, quartered
3 Green Onions, Chopped
1.5 oz. Cambozola Cheese, crumbled
Zing Factor:
3 Queen sized Green Olives, Chopped
Chopped Style Dressing Ingredients:
2 teaspoons Olive Oil
4 Sun Dried Tomato halves, packed in oil, Chopped
1 Garlic Clove, finely Chopped
1 Tablespoon Balsamic Vinegar
1 Tablespoon Sherry Vinegar
1 teaspoon dried Rubbed Sage
Kosher or Sea Salt to taste
Freshly Ground Black Pepper to taste
Preparation
