Hands On:

20 minutes

Total Time:

20 minutes

Serves:

Ingredients

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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Preparation

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
Calories:		83
% Daily Value*
Total Fat: 6g		8%
	Saturated Fat: 2g
	Trans Fat: 0g
Cholesterol: 10mg		3%
Sodium: 148mg		6%
Total Carbohydrate: 3g		1%
	Dietary Fiber: 1g	4%
	Sugars: 1g	3%
Protein: 5g		10%