Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts

Quinoa Salad with Black Beans and Creamy Chipotle Dressing


Ingredients:

For the Salad:
1 cup (240 ml) cooked quinoa
1 cup (240 ml) chopped tomatoes
1/2 cup (120 ml) cooked black beans
Handful chopped cilantro
1/2 cup (120 ml) Creamy Chipotle Dressing

For the Creamy Chipotle Dressing:
1/2 cup (120 ml) raw cashews with 1/4 cup (60 ml) goji berries, soaked in filtered water for 2 hours
2-3 chipotle peppers in adobo sauce
2 Tbsp (30 ml) lime juice
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) nutritional yeast
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) cumin
1/2 (2.5 ml) fine sea salt
Dash liquid smoke
Black pepper, to taste

Directions:
1. Place cooked and cooled quinoa and remaining salad ingredients except dressing, in a medium bowl and stir to combine.
2. To make the dressing, drain water from cashews and goji berries. Place them in blender with the remaining dressing ingredients and blend until smooth and no chunks remain. Season with salt and pepper, as needed.
3. Fold 1/2 cup (120 ml) or more, to taste of dressing in with the salad ingredients until everything is well coated. Season to taste. Save dressing in a glass container in the fridge up to 7 days.

Mojito Chicken Salad



Ingredients:

½ cup non-fat, plain Greek yogurt
¼ cup mayonnaise
¼ cup + 1 tbsp. honey
2 tbsp. minced fresh mint leaves
1 tbsp. lime juice
2 tsp. lime zest
½ tsp. salt
4 cups shredded (or chopped) cooked chicken breast (about 1 ½ lb.)
½ medium red onion, chopped
3 large celery stalks, sliced
Optional: bread, crackers, or lettuce for serving

Directions:

1. Prepare the mojito dressing. In a medium bowl, add the Greek yogurt, mayonnaise, honey, mint, lime juice, zest, and salt. Whisk until well combined. Cover and store in the refrigerator for 30 minutes.
2. Prepare the salad. In a large bowl, add the chicken, red onion, celery, and mojito dressing. Stir to combine. Serve cold. Store covered in the refrigerator.

Grilled Chicken, Peach and Avocado Salad


Ingredients:
For the chicken marinade:
2 tablespoons plain Greek yogurt
2 tablespoons olive oil, plus extra
Juice of 1/2 lemon
4 garlic cloves, finely chopped
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1-1/2 pounds boneless, skinless chicken thighs
For the salad:
2 heads butter lettuce, washed, torn
2 peaches, pit removed and sliced
2 Persian cucumbers, thinly sliced
1 ripe avocado, cut into small cubes
1/2 red onion, thinly sliced
4 ounces cherry tomatoes, halved
For the dressing:
1/2 cup plain Greek yogurt
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon granulated sugar
1 pinch red pepper flakes
1 garlic clove, finely chopped

Directions:

1. Mix the marinade ingredients together and add the chicken, turning to coat it on both sides. Marinate for 20 minutes.
2. Heat a cast-iron skillet on high, and add 1 teaspoon of olive oil. Place marinated chicken in the skillet. Cook, turning once, about 10 minutes total. Remove from heat.
3. Arrange lettuce in a large serving bowl, and top with the peaches, cucumbers, avocados, red onion and cherry tomatoes.
4. Whisk together the dressing ingredients in a small bowl. To serve, slice the chicken against the grain and place on top of the salad. Toss with the dressing and season with salt and pepper as needed.

Asparagus salad with feta and almonds



Ingredients:

2 bunches thick asparagus spears (approx. 2 lbs)
Zest of ½ lemon
2 Tbsp lemon juice
2 Tbsp white wine vinegar
2 tsp minced shallot
sea salt and black pepper to taste
⅓ cup extra virgin olive oil
¼ chopped roasted almonds
½ cup diced feta cheese

Directions:

1. On a hot grill, place 12 asparagus spears and cook, turning often,until tender.
2. To make the vinaigrette, combine the lemon juice and zest, the white wine vinegar, the shallot as well as the salt and pepper. Add the olive oil and adjust the seasoning to taste.
3. With a vegetable peeler, slice the remaining asparagus into long strips and place in a large bowl. Add the feta and almonds. Toss with the vinaigrette.
4. To serve this dish, place the asparagus ribbons on a salad plate, top with grilled asparagus spears and extra vinaigrette.

Red Rice Mango Salad with Chicken & Peanuts


Ingredients:

1 cup red rice
2 tbsp. grapeseed or vegetable oil
2 tbsp. lime juice
1 tbsp. fish sauce
2 tsp. agave nectar or honey
1 tbsp. coconut oil
1 lb. boneless, skinless chicken thighs
salt and pepper, to taste
1 medium ripe mango, peeled, pitted and diced
1/2 cucumber, thinly sliced
1 avocado, diced
2-3 scallions, thinly sliced
1/4 peanuts, roughly chopped

Directions:

1. Bring rice and 2 cups of water to a boil in a medium sized saucepan. Season lightly with salt. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender, about 20-25 minutes. Remove pan from heat and let stand, covered, until cooled to room temperature.
2. Meanwhile, make the dressing and cook the chicken. Combine grapeseed oil, lime juice, fish sauce and agave, whisking to combine. Season with salt and pepper and set aside.
3. Melt coconut oil in a skillet over moderately high heat. Season chicken with salt and pepper on both sides and cook for about 5-6 minutes per side, flipping once. Remove from heat, let stand for 5-10 minutes and cut into 1-inch cubes.
4. Combine rice, chicken, dressing, mango, cucumber, avocado, scallions and peanuts in a large salad bowl. Toss gently and season to taste. Chill for at least one hour before serving.

Greek Chicken Salad Pita Pockets


Ingredients:

Greek Vinaigrette:
¼ cup extra-virgin olive oil
2 Tbsp. red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed
1 tsp. dried oregano
salt & fresh pepper
Chicken Salad:
4 cups shredded romaine lettuce
½ cup chopped grape tomatoes
1 cup chopped cucumber
1 cup chopped cooked chicken
⅓ cup crumbled feta
6 oz. hummus
6 whole wheat pita pockets halves

Directions: 

1. Greek Vinaigrette: In a small bowl, whisk together vinaigrette ingredients; set aside.
2. Chicken Salad: In a medium bowl, toss the lettuce, tomatoes, cucumber, chicken and feta with Greek Vinaigrette. Split the pita in half to form a pocket. Spread 2 Tbsp. of hummus inside of the pita pocket. Fill the pocket with Chicken Salad.

Chicken Bacon Avocado Salad with Roasted Asparagus


Ingredients:
8 slices good quality thick bacon (smoked is yummy)
1 tablespoon butter
2 cups chopped asparagus
1 teaspoon lemon pepper seasoning (more to taste)
4 cups spinach, cut or torn into bite-sized pieces
8 ounces chicken breast slices 
1 large ripe avocado
¼ cup good quality olive oil 
¼ cup good quality balsamic vinegar
fresh basil for topping

Directions:

1. Fry the bacon according to package directions. Drain on a paper towel lined plate and crumble or chop into bite-sized pieces.
2. Melt the butter in a small skillet over high heat. Add the asparagus, sprinkle with lemon pepper, and saute until golden brown and roasty-looking. You can cook for as long as you like depending on how you like your asparagus.
3. Cut the chicken into bite-sized pieces. Layer the spinach, chicken, asparagus, and bacon. Cut the avocado into slices and scoop out with a spoon; arrange over the top of the salad. Drizzle or toss with the olive oil and balsamic vinegar. Top with fresh basil, salt and pepper.

Chopped Chicken Salad


Ingredients:

1 tablespoon olive oil
400g chicken breasts, skinless boneless
250g bacon
1 large head of cos lettuce, finely chopped
4 hard boiled eggs, finely chopped
2 large tomatoes, finely chopped
1 avocado, finely diced
3 tablespoons olive olive
2 tablespoons lime juice
Sea salt flakes
Freshly ground black pepper

Directions:

1. Preheat the oven to 200C.
2 Put 1 tablespoon olive oil in a large frying pan, season the chicken with a little salt and pepper and cook on both sides until golden. Remove from the pan, allow it to cool, and chop finely. Set aside.
3. Lay the bacon in a single layer on a baking sheet lined with baking paper. Bake in the oven for 15 minutes, until golden and crisp. Allow to cool and chop finely. Set aside.
4. Take a shallow bowl or serving platter and spread the lettuce out to form the first layer of the salad. Scatter the bacon over, then the tomatoes, eggs, avocado and finish with the chopped chicken.
5. In a small bowl, whisk the lime juice with a good pinch of salt and a grind or two of pepper. Add the olive oil and whisk again. Pour the dressing over the salad.

Chipotle’s Chicken Burrito Bowl with Cilantro Lime Rice



Ingredients:

For the Chicken Marinate
4 Boneless, Skinless Chicken Breasts Halves
½ a Lime, juiced
¼ cup olive oil
1 packet taco spice mix
½ teaspoon tomato paste (optional)
For the Rice
2 cups long grain rice
3.5 cups water
2 tablespoons butter
2 teaspoons salt
½ lime
bunch of cilantro
For the Burrito Salad
¾ cup sliced bell peppers (any color combo)
½ cup diced tomatoes
½ cup diced onions
½ cup of canned corn
½ cup of canned black beans
1 cup chopped Romain lettuce
2 scallions chopped
small bunch of cilantro chopped
¼ cup sour cream

Directions:

1. Wash rice in a large bowl under cold water for 2-5 minutes until he water runs clear. Allow to soak for at least 5 minutes. Bowl 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The cilantro and lemon will be added later before serving.
2. In a medium bowl Mix the halved chicken breast with the olive oil, tomato paste, taco spice mix. Squeeze half of a lime on the mixture and mix. Cover the chicken and allow to marinate in fridge for anywhere from 15 minutes-3 days.
3. Heat a grill, griddle or pan on medium-high heat, place chicken on grilled and cook for 5 minutes on each side. remove from heat and set aside.
4. While the chicken is on the grill chop all of the veggies, and salad.
5. After the chicken has finished cooking and the rice is ready, In a medium bowl toss the rice with minced cilantro, salt and the juice of half a lime. Spoon the rice into bowls,top with salad mixture (beans, corn, bell peppers, tomatoes, onions, cilantro). Place chicken on top and top with 1 teaspoon of sour cream and chopped scallions.

Creamy Pea Salad


Ingredients:

2 pkg. (16 oz. each) frozen peas, thawed and drained
½-1 cup diced Cheddar cheese
½-1 cup diced Mozzarella cheese
½ cup red onion, chopped
1 cup Miracle Whip or mayonnaise
Salt and pepper, to taste
½ lb. bacon, cooked and crumbled

Directions:
In a large bowl, combine all ingredients and mix well. Refrigerate until serving.

Sweet Potato and Black Bean Mexican Salad


Ingredients:

2 large sweet potatoes, peeled and chopped
1 tablespoon olive oil
Salt and pepper, to taste
Romaine lettuce, chopped
1 (15 oz) black beans, rinsed and drained
1 large tomato, chopped
1 cup corn (fresh, frozen, or canned-rinsed and drained)
1 large avocado, sliced
1 cup chopped purple cabbage
1/2 cup chopped cilantro
1/4 cup chopped green onion
Limes-for juicing over salad
Salsa or pico de gallo, if desired
Creamy Avocado Dressing, if desired link here

Directions:

1. Preheat oven to 400 degrees F. Place the chopped sweet potatoes on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Place sheet in the oven and roast for 20 minutes. Using a spatula, toss the sweet potatoes. Roast for an additional 15 minutes or until the sweet potatoes are tender. Remove from oven and set aside.
2. Place chopped lettuce in a large bowl. Top lettuce with roasted sweet potatoes, black beans, tomatoes, corn, avocado, purple cabbage, cilantro, and green onion. Squeeze fresh lime juice over the salad. Serve with salsa, pico de gallo or Creamy Avocado Dressing, if desired.

BBQ Chicken Salad


Ingredients:

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

Directions:

1. Heat olive oil in a medium skillet over medium high heat.
2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
4. Serve immediately, topped with tortilla strips.

Pasta Salad


Ingredients:

50g spiral pasta
3 cobs corn, kernels removed (see note)
250g green beans, trimmed, cut into 3cm pieces
250g lean leg ham, cut into short strips
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1 small avocado, peeled, stone removed, chopped
1/4 cup 99% fat-free salad dressing

Directions:

1. Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.
2. Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.
3. Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.

Watermelon feta salad with cornmeal crusted fried scallops


Ingredients:

1 pound wild bay scallops
¼ pound feta, cut into cubes
4 cups baby arugula
4 cups cubed watermelon
4 radishes, thinly sliced (optional)
½ cup yellow cornmeal
2 tablespoons tapioca flour/starch
1 tablespoons chopped fresh dill
1 egg
1 tablespoon milk
salt & pepper
juice of ½ a lemon
2 tablespoons extra virgin olive oil
oil for frying
¼ cup balsamic vinegar
lemon wedges for serving

Directions:

1. Toss the arugula with the lemon juice and olive oil in a large bowl, set aside.
2. Rinse and dry the scallops.
3. Combine the cornmeal, tapioca flour, dill and a generous amount of salt and pepper in a small bowl.
4. Whisk together the egg and milk in another small bowl.
5. Add about 3 tablespoons of frying oil (I used extra virgin since we’re pan frying, but use whatever oil you like) to a medium skillet and heat over medium-high heat until hot.
6. Drop a handful of the scallops in the egg mixture, transfer to the cornmeal mixture using a slotted spoon to drain the excess egg. Toss in the cornmeal until fully coated. Place the scallops in the skillet and pan fry on each side until golden brown. Transfer to a paper towel lined plate and repeat with the remaining scallops. You will need to add oil as you go.
7. To plate, arrange the watermelon, dressed arugula, sliced radishes (if using), feta and scallops on a platter.
8. Heat the balsamic vinegar in a small sauce pot over medium heat. Bring to a simmer and then lower until thickened into a glaze. Drizzle over the plated salad and serve with lemon wedges.

Melon Salsa

Ingredients:

2 cups diced watermelon
1 cup diced cantaloupe melon
½ cup peeled & seeded cucumber, diced
½ cup red bell pepper diced
½ cup chopped cilantro
1 to 2 jalapeno peppers, finely diced
2 green onions thinly sliced
Juice & zest from 1 lime, plus more juice to taste
½ teaspoon salt
¼ teaspoon black pepperCitrus Chicken with Melon Salsa - smell of Rosemary.

Directions:
In a large bowl, mix all ingredients for salsa: watermelon, cantaloupe, cucumber, bell pepper, green onions, cilantro, and Jalapeno pepper(s). Add lime juice and zest, and salt and pepper. Toss all ingredients gently.

Mango Chicken Salad with Coconut and Tamarind


Ingredients:

2 tablespoon tamarind paste
¼ cup warm water
¼ cup freshly squeezed lime juice
1 tablespoon honey
⅓ cup extra-virgin olive oil
½ teaspoon kosher salt (plus more for seasoning chicken)
¼ teaspoon freshly cracked black pepper
1 tablespoon mayonnaise (may substitute yogurt or sour cream)
2 roasted large chicken breast halves (skin and bones removed and then cut into ½-inch cubes)
1 pinch granulated sugar (or more to taste)
1 pinch ground cumin (or more to taste)
1 pinch ground coriander (or more to taste)
1 pinch paprika (or more to taste)
1 pinch tumeric (or more to taste)
1 pinch cayenne pepper (or more to taste)
2 large, ripe but firm mangos (cut into ½-inch cubes, see notes)
⅓ cup unsweetened coconut flakes (lightly toasted in a hot skillet)
½ cup lossely packed fresh mint leaves
freshly cracked black pepper (to taste)

Directions:

1. Prepare the dressing: Combine the tamarind paste, water, lime juice, honey, and oil in a small mixing bowl or mason jar; season with salt and pepper. Whisk or shake to blend. Add the mayonnaise and mix again to help bind the emulsion. Set aside, remixing just before using.
2. Prepare the salad: Place the chicken cubes in a large bowl, add one generous pinch each sugar, cumin, coriander, paprika, tumeric, salt and cayenne pepper; toss to coat the cubes evenly. Set aside at least 5 minutes to allow the spices to flavor the chicken, then add the mango and coconut.
3. Dress the salad with some of the prepared tamarind dressing to taste; toss gently. Garnish with whole mint leaves and season with black pepper; serve chilled.

Red Beans and Rice

Ingredients:

4 cups cooked brown rice
1 yellow onion
4 stalks celery
½ green bell pepper
4 cloves garlic
2 tablespoons olive oil
1 14-ounce can diced tomatoes
2 15-ounce cans red kidney beans
1 cups vegetable broth
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon thyme
2 bay leaves
1 teaspoon kosher salt
Black pepper
Parsley
Hot sauce

Directions:

1. Prepare the rice according to package instructions.
2. Dice the onion, 4 stalks of celery, and ½ bell pepper. Mince 4 cloves garlic.
3. In a large saucepan (or dutch oven), warm 2 tablespoons olive oil over medium heat. Saute the onion, celery, and pepper for 8-10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.
4. Meanwhile, drain and rinse two cans of red beans. When the vegetables are ready, add the beans, 1 can of diced tomatoes (with their liquid), and 1 cup of vegetable broth. Stir in ½ teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon oregano, 1 teaspoon thyme, 2 bay leaves, 1 teaspoon kosher salt, and a few grinds of pepper.
5. Simmer over low heat for 20 minutes, until the sauce thickens. Meanwhile, roughly chop a handful of parsley leaves.
6. When simmering is complete, remove the bay leaves and serve over rice. Garnish with chopped parsley and hot sauce.

Spiced Eggplant and Cucumber Salad

Ingredients:

1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon turmeric
Olive oil
1 15-ounce can chickpeas
2 Asian eggplants (or substitute about ½ globe eggplant, sliced into small pieces)
2 cucumbers
1 red onion
1 red pepper
Cilantro
Peanuts (optional)
⅓ cup seasoned rice vinegar
1.5 tablespoons honey
¼ to ½ teaspoon kosher salt

Directions:

1. Preheat the oven to 400F.
2. In a small bowl, stir together 1 teaspoon kosher salt (or slightly less), 1 teaspoon garlic powder, 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon turmeric.
3. Wash and thinly slice the eggplant (if using globe eggplant, thinly slice and cut large rounds into smaller pieces, about 2 inches wide). In a large bowl, add HALF of the spice mix and 1 tablespoon olive oil to the eggplant. Roast for about 20 minutes or until cooked through; let cool.
5. Peel the cucumbers. Dice the cucumber, red onion, and red pepper. Chop the cilantro. Place all vegetables in a bowl (without the chickpeas).
6. In a small bowl, stir together ⅓ cup seasoned rice vinegar, 1.5 tablespoons honey, and ¼ teaspoon salt. Sprinkle the dressing into the cucumber mix; save out additional dressing if desired.
7. To serve, on each plate or bowl, place the cucumber mix, then top with chickpeas and roasted eggplant. Garnish with chopped cilantro and peanuts (if desired). Serve with bread, muffins or pita for a complete meal.

Tortilla Bowl Salad with Green Goddess Dressing

Ingredients:

4 wheat tortillas (or gluten-free)
1 tablespoon butter
1 clove garlic, minced (optional)
4 oven-safe bowls
Green Goddess dressing
1 head lettuce
1 red pepper
1 yellow pepper
Half red onion
1 scallion
¼ cup pepitas (toasted, if possible)
15-ounce can black beans
¼ teaspoon cumin
¼ teaspoon kosher salt
1 tablespoon olive oil

Directions:
1. Preheat an oven to 375.
2. Melt 1 tablespoon butter in the microwave for about 30 seconds. If desired, mince 1 clove garlic and add it to the butter. Lightly brush the butter on both sides of each tortilla.
3. Place each tortilla in an oven safe bowl and shape as desired. Place the bowls in oven and bake for 15 minutes, until crispy. The finals bowls may be a little soft when they come out of the oven, but will crisp up further when cooled.
4. To assemble the salad, wash the vegetables. Chop the lettuce, dice the peppers, and thinly slice the red onion and scallions.
5. Drain and rinse the black beans. Stir them together with ¼ teaspoon cumin, ¼ teaspoon kosher salt, and 1 tablespoon olive oil.
6. If the pepitas are not toasted, place them in a dry pan over medium heat for several minutes, shaking the pan often so that they don’t burn. Remove when lightly browned.
7. Make the Green Goddess dressing link .
8. To serve, in each tortilla bowl, place lettuce, peppers, onion, scallion, and black beans. Sprinkle with pepitas and Green Goddess dressing.

Roasted Asparagus Salad with Valencia Oranges and Ginger-Citrus Vinaigrette

Ingredients:

For the asparagus
1 lb (450g) asparagus spears (1 bunch) – bottom of stems snapped off
1 tablespoon olive oil
sea salt to taste
For the vinaigrette
1 teaspoon finely grated fresh ginger (use microplane grater)
1 teaspoon finely grated orange zest (use microplane grater)
1 tablespoon brown rice vinegar
1 tablespoon lime juice
1/8 teaspoon cayenne
1/8 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon toasted sesame oil
For the salad
1 cup snow peas (3 oz) (85g) – stem end trimmed and left whole
1 teaspoon sea salt for blanching
1 large Valencia or navel orange
1 large handful (3 oz) (85g) baby arugula
2 tablespoons sesame seeds – toasted (see cook’s note)

Directions:
 
Preheat the oven to 500ºF.
1. Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with salt. Bake for 8 to 10 minutes (depending on their size) until the tips begin to brown. The stalks should still be bright green. Remove from pan and let cool to room temperature.
2. In a small bowl, whisk ginger, zest, vinegar, lime juice, cayenne, salt, olive oil, and sesame oil until well blended. Set aside.
3. Fill a large bowl with cold water and several ice cubes. Bring 1 quart of water to a boil. When the water is boiling, add the salt and snow peas. Boil for 2 minutes. The snow peas will turn bright green. Drain and transfer to the cold water bath. When the snow peas are chilled through, drain and spread on paper towels. Set aside.
4. Peel the orange to its flesh and cut in half lengthwise. Remove the seeds, pith and threads in the center, and slice each half crosswise in 1/8″ thick slices. Set aside.
5. Place the arugula leaves in the center of each plate. Tuck a few snow peas and orange slices between the leaves. Top with the roasted asparagus. Drizzle with the vinaigrette and sprinkle with the toasted sesame seeds. Serve immediately.

note: To toast the sesame seeds – Heat a small frying pan to medium-high heat. Add the sesame seeds and sauté for 2 to 3 minutes until light-golden, stirring or shaking the pan constantly. Transfer to a small bowl and set aside until ready to use.
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