I threw this salad together spur the moment the other day, and I could not wait to share it with you. Super easy to make and tastes like you spent hours preparing in. 

 

You can serve it cold or at room temperature. Pair it with your favorite protein and use the leftovers in your eggs the next morning to create a decadent scramble. 

 

1 lb. thin asparagus, blanched and sliced into ½ - inch pieces

½ cup sun-dried tomatoes, sliced

½ cup parsley, chopped

¼ cup parmesan cheese, shaved

½ cup walnuts, toasted and chopped

1 tsp red wine vinegar

3 Tbsp olive oil

½ tsp dijon mustard

Salt and pepper

 

In a medium-size bowl, toss together the asparagus, sun-dried tomatoes, parsley, parmesan cheese, and walnuts and set aside. 

 

In a small bowl, whisk together the red wine vinegar, olive oil, and dijon mustard. 

 

Drizzle the vinaigrette over the asparagus mixture and season with salt and pepper to taste. Place the salad in the refrigerator for at least one hour. Toss the salad and serve. 

 

Just Salt It, and enjoy!