Anita’s Captiva Salad

Source: Anita Cohen 2016

Ingredients

• 1 plastic box - 8x8x3 arugula
• dried cranberries
• 1 can hearts of palm
• 1 head endive, sliced across
• 1 large can cannellini beans
• toasted pecans
• 1 lb asparagus, steamed til almost done, cut into 1″ pieces
• salt and pepper
• olive oil and good balsamic vinegar , added individually

Method

Toast pecans steam asparagus

Mix everything together and add olive oil and balsamic vinegar to each individual salad. That way any leftovers won’t wilt.