- Cara H.
5 oz. mixed greens ½ cup fresh peas ½ cup yellow cherry tomatoes 1 cucumber 1 fennel bulb 1 bunch asparagus 4 oz. crumbled feta 1 tbsp. olive oil ¼ cup pepitas 3 oz. apple cider vinaigrette Italian croutons salt & pepper
Slice ½ cup yellow cherry tomatoes in half and slice 1 cucumber in half-inch slices, cut in half.
Remove outer skin from 1 fennel bulb and remove fronds. Thinly slice fennel to the bottom, doing your best to slice around the core.
Slice woody ends off of 1 bunch asparagus, then slice remaining stalks in half.
In a sauté pan, sauté asparagus in 1 tbsp. olive oil for 5-7 minutes. Sprinkle with salt and pepper. Remove from pan and refrigerate until cold – about 1 hour.
Combine all ingredients and gently toss.