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Spring Asparagus Salad with Crispy Split Peas and Dill Pesto Vinaigrette

Spring Asparagus Salad with Crispy Split Peas and Dill Pesto Vinaigrette

Salads

Course

Pulse Type

Dry Peas

Specialty Diet

Gluten-free

Occasion

4th of July

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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

Rinse and soak dry peas overnight. Drain and rinse thoroughly.
Cook the orzo according to the package directions.
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.
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!
Put all the dressing ingredients in a blender and blend until smooth, about 30-45 seconds.
Add the orzo and asparagus to a bowl with half of the pesto dressing and toss it well.
Add the crumbled feta and arugula and toss with the rest of the pesto.
Finish it off with the crispy split peas and extra herbs. Enjoy!