1 small head Boston lettuce, torn in bite size pieces
1 cup (250 mL) baby arugula or spring mix
4 tomatoes (about 1 lb/454 g), sliced
12 black olives, pitted and chopped
1 tbsp (15 mL) toasted pine nuts or slivered almonds
Dressing:
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (30 mL) white wine vinegar
1/2 tsp (2 mL) grated lemon rind
Pinch each salt and freshly ground black pepper
Directions
1Dressing: In a small bowl, whisk together oil, vinegar, lemon rind, salt and pepper; set aside.
2In a pot of boiling water, cook asparagus for about 4 minutes or until bright green and tender crisp. Drain well and rinse with cold water. Drain again. Chop into 2 inch (5 cm) pieces.
3In a large platter or bowl, arrange the lettuce and arugula around the edge to for the base of the salad. Place the slice tomatoes in a circle on top and asparagus in the centre.
4Sprinkle with olives and pine nuts. Drizzle with dressing to serve.
Tips:
1You can substitute the same amount of green beans for the asparagus.
2Increase the protein and make a more filling meal by adding your choice of chick peas, grilled chicken or poached salmon.