Heat large covered sauce pot of water to a boil over high heat.
Carefully lower eggs into water with large spoon; cook 6 minutes.
Transfer eggs to bowl filled with ice and cold water; let stand 1 minute or until cool enough to handle. Peel eggs; cut lengthwise in half.
Place oven rack about 5 inches from broiler; preheat broiler to high. In medium bowl, toss asparagus and oil; spread in single layer on rimmed baking pan. Broil asparagus 6 minutes or until lightly charred.
In large bowl, toss spring mix, peas and vinaigrette; divide into
4 bowls. Top salads with cheese, tomatoes, almonds, eggs and
asparagus. Makes about 8 cups.
Chef Tip: Salad bowls can be customized by replacing peas with Wholesome Pantry™ Organic Garbanzo Beans or roasted red peppers, honey mustard vinaigrette with lemon or lite balsamic vinaigrette, feta cheese with shaved Parmesan or part-skim ricotta cheese, almonds with pistachios or hazelnuts and/or sun-dried tomatoes with cherry tomatoes.
Dietitian Tip: The great thing about recipes such as these is the customization, like our chef describes! No ingredient is set in stone, and your creativity can transform this dish into several different versions.
Ingredients
Directions
Heat large covered sauce pot of water to a boil over high heat.
Carefully lower eggs into water with large spoon; cook 6 minutes.
Transfer eggs to bowl filled with ice and cold water; let stand 1 minute or until cool enough to handle. Peel eggs; cut lengthwise in half.
Place oven rack about 5 inches from broiler; preheat broiler to high. In medium bowl, toss asparagus and oil; spread in single layer on rimmed baking pan. Broil asparagus 6 minutes or until lightly charred.
In large bowl, toss spring mix, peas and vinaigrette; divide into
4 bowls. Top salads with cheese, tomatoes, almonds, eggs and
asparagus. Makes about 8 cups.