It's asparagus season! I look forward to it every year. This salad comes with roasted asparagus served over toasted almond quinoa, baby greens and topped with a sun dried tomato - kalamata olive vinaigrette. The salad is served with grilled whole grain bread and goat cheese spread. I like to make my own bruchetta with the different components from the salad.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.