Tuscan Salmon and Arugula Salad

Sam Kaplan

Chef's Tip: Steam asparagus before adding it to your salad if you prefer it on the softer side.

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Directions: 

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.

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