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Asparagus & Quinoa Salad with Pesto Vinaigrette




  • 2 bags of mixed greens
  • 3 cup chopped & cooked asparagus
  • 1/4 cup chopped sun dried tomatoes (in oil, drained)
  • 1 cup chopped cherry tomatoes
  • 5 artichoke hearts, chopped (from a can)
  • 1 cup cooked quinoa

Pesto Vinaigrette:

  • ⅓ cup pesto (prepackaged or homemade)
  • 1 teaspoon mayo (optional)
  • ¼ cup Nakano Natural Rice Vinegar
  • 1 teaspoon lemon juice
  • salt & pepper


  1. In a large bowl combine mixed greens, asparagus, sun dried tomatoes, cherry tomatoes, artichokes & quinoa. In a small bowl combine pesto, mayo, Nakano Natural Rice Vinegar and lemon juice. Whisk until combined and season with salt and pepper. Pour dressing over salad and toss to combine.