Chef’s Tip: Steam asparagus before adding it to your salad if you prefer it on the softer side.
6 sun-dried tomatoes (not oil-packed)
4 cups arugula
1 cup asparagus pieces
1 oz low-fat mozzarella cheese, cubed
1 roasted red pepper, cut into bite-size strips
2 tbsp reduced-fat roasted red pepper, balsamic, or Italian dressing
6 oz grilled salmon
Rehydrate sun-dried tomatoes, if necessary, by placing them in a small saucepan and covering with water. Place pan over high heat and boil tomatoes until soft, about 6 minutes. Drain and run tomatoes under cold water, then chop into small pieces.
In a large bowl, add arugula, asparagus, mozzarella, roasted red pepper, and sun-dried tomatoes. Add dressing and toss. Top with salmon.