At the Polite Pig at Disney Springs, I had the pleasure of enjoying a season asparagus and blueberry salad that I loved so much I had to create a WW-friendly copycat version to take one home with me!
I’m assembling my salad in a mason jar so that I can make them up in advance and then simply flip them over to spread the dressing when I’m ready to eat them.
If you’re looking for a perfect spring treat that’s low in points and super tasty, this one’s for you!
Copycat The Polite Pig Seasonal Asparagus and Blueberry Salad
Prep
Total
Yield 1 serving
Ingredients
- 2 cups spring mix
- 16 spears grilled asparagus, cut into bite-sized pieces
- 1 cup fresh blueberries
- 8 tbsp G Hughes sugar-free raspberry dressing (in place of the blueberry vinaigrette used in the original)
- 4 tbsp roasted and salted epitas
- 2 oz. fat-free feta cheese
- (optional) 1 cup grape tomatoes
Instructions
- Prepare asparagus per directions for my Air Fryer Asparagus but remove about 4-5 minutes from getting "burnt" tips. Allow to cool and cut into approximately 1" pieces.
- If making into a mason jar salad, add dressing to the bottom of the jar and then layer with the sturdiest ingredients closest to the dressing.
- About an hour before eating, turn the jar over and let the dressing coat all ingredients.
Notes
Stores well in glass jars for up to 4 days. Do not freeze.
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