Well hello there! My name is Kris, you may know me from Behold the Metatron, Where to Vegan?, AND/OR The Motivation Station. If you don’t, get to know me! I’m just a click away! ;o)

I am a vegetarian flirting with the Vegan lifestyle ever so slightly. But I’m not going to dive deep into a 100% Vegan dish with you lot just yet. For my first post, I’d like to share a sweet and savory salad with you that is absolutely perfect for summer. Enjoy it with a delicious sparkling rose like this one on a steamy Friday afternoon, and you’re starting off the weekend just right!

What you’ll need:
5 cups fresh baby arugula (Organic please)
1 bunch asparagus (each stalk halved lengthwise)
Cooking Spray
1 grapefruit (just the wedges, peeled with no pith)
1/2- 3/4 cup shaved Parmesan cheese (remember to slice an extra piece for yourself while you slave over this! hehe)
1 lemon, halved (you’ll use each half’s juice separately)
1/4 cup your favorite Red Wine Vinaigrette Dressing (I like Newman’s Lite)
salt and pepper to taste

What you’ll do:
Prep you grapefruit by peeling the skin and pith, and cut into wedges. Prepare your arugula by placing it on a lovely platter or bowl. Heat a skillet on medium with a little cooking spray. Add in the halved asparagus and sautee for about 2 minutes. Add some salt and pepper and the juice of 1/2 the lemon. Let cook until tender, yet crispy for no more than 5 minutes. When the asparagus is done, remove from heat and place it atop the bed of arugula. Top the salad with the other lemon half, the dressing, the grapefuit wedges, and the cheese. Add a little more salt and pepper. Toss right before serving.

et voilà!