While on my (short) summer break and in-between jobs, I decided to pick up a part-time position as a hostess at my favorite nearby pizza restaurant–which probably sounds like a death wish for someone who is both lactose and gluten intolerant. In truth, this particular restaurant holds a special place in my heart; it’s where my hubby and I had our first date. I can still clearly remember sitting at the bar with him, laughing awkwardly at everything he said and smiling shyly between bites of pizza. I thought then–and I still think now–that my hubby was so cute, sweet, and affable. Now, every time we go to that restaurant I’m reminded of how I began falling in love with my hubby on that first night.
Since then–nearly seven years ago–my diet has changed quite a bit. When I finally began to realize that dairy and gluten were the main culprits for my health and digestive problems, we assumed we would have to take a hiatus from our beloved restaurant. That is, until this particular pizza restaurant recently started offering gluten-free pizza crust options–hallelujah! Once we started going back I realized that while their pizzas are insanely delicious, there are also tons of amazing salads on the menu. And now that I work there and don’t have much time after my shifts to prepare my own dinner, those gluten-free pizzas and salads often make their way home with me at the end of the night.
This Peppered Arugula and Asparagus Salad was inspired by one of the many tasty salads served at the restaurant. The original is prepared with cheese and pepperoni and a balsamic vinaigrette, which I swapped out for asparagus and my own dressing creation that enhances the natural peppery and mustard-like flavor of the arugula. I’ve made this salad a couple of times recently to go along with homemade pizzas made with my Quinoa Pizza Crust recipe. This has quickly become my new favorite salad–and not just because it reminds me of that first date with my lifelong love 
- a couple of large handfuls of baby arugula
- ½ cup sliced asparagus
- ¼ cup sun-dried tomatoes, sliced thin (if using dried, soak in hot water for 15-20 minutes)
- 2 Tbs. sliced olives
- 2 Tbs. pine nuts
- 1 Tbs. fresh-squeezed lemon juice
- ½ Tbs. olive oil
- ½ Tbs. olive brine (from your jar of olives–or sub with red wine vinegar)
- 1 tsp. Dijon mustard
- ¼ tsp. pressed and diced garlic
- salt and pepper, to season
- 1-2 drops of liquid stevia (optional–I usually leave it out, but I’ll add a drop or two if I’m craving a bit of sweetness)
- Place the arugula, asparagus, sun-dried tomatoes, olives, and pine nuts in a large mixing bowl and stir together.
- In a smaller bowl, whisk together the remaining dressing ingredients. Taste and adjust as necessary.
- Pour dressing over salad and mix until all ingredients are coated with the dressing.
- Top with with pepper, serve, and enjoy!
