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–+ servings

Spring Asparagus Salad with Crispy Split Peas and Dill Pesto Vinaigrette

Course: Salads
Pulse Type: Dry Peas
Specialty Diet: Gluten Free, Vegetarian
Occasion: 4th of July, Earth Friendly, Labor Day, Mediterranean Diet
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people
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Ingredients

Salad

  • 8 ounces orzo gluten-free, if needed
  • 2 Tbsp olive oil divided
  • 1 pound asparagus trimmed and sliced into 2-inch pieces
  • 4 ounces feta crumbled
  • 1 cup green or yellow split peas rinsed and soaked overnight
  • 3 cups baby arugula

Dressing

  • 1/2 cup extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 2-3 Tbsp lemon juice
  • 2/3 cup fresh dill
  • 3 cloves garlic
  • 1 tsp kosher salt
  • 1/4 cup parmesan cheese

Instructions

  1. Rinse and soak dry peas overnight. Drain and rinse thoroughly. 

  2. Cook the orzo according to the package directions.  

  3. Sear the asparagus with one tablespoon of olive oil in a skillet over medium heat for 4-5 minutes until it’s bright green and tender then remove and cool.  

  4. In the same pan, add another tablespoon of oil then add the dry peas, salt, garlic powder, and pepper, and crisp them up for 7 to 8 minutes over medium high heat. Stir frequently so they don’t burn! 

  5. Put all the dressing ingredients in a blender and blend until smooth, about 30-45 seconds.  

  6. Add the orzo and asparagus to a bowl with half of the pesto dressing and toss it well.  

  7. Add the crumbled feta and arugula and toss with the rest of the pesto.  

  8. Finish it off with the crispy split peas and extra herbs. Enjoy!