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Triple Green Power Salad

Triple Green Power Salad
Cook time:
Prep time:
Total time:



  • 1/2 cup chopped pistachios
  • 1 bunch asparagus, ends trimmed and cut in 1-inch pieces
  • 1½ cups sugar snap peas, ends trimmed and cut in half
  • 2 cups Heinen’s arugula
  • ½ cup crumbled goat cheese (optional)


  • 1 small shallot, finely chopped
  • 2 Tbsp. white wine vinegar
  • Sea salt
  • Fresh ground black pepper
  • 1/3 cup Heinen’s extra virgin olive oil


  1. Preheat oven to 350 degrees, or you could also use a toaster over.
  2. Toast pistachios on a rimmed baking sheet, tossing occasionally until fragrant but not browned, 5-8 minutes.
  3. Let cool.
  4. Prepare an ice bath by filling a large bowl with cold water and a handful or two of ice cubes. Set aside.
  5. Cook asparagus in large pot of boiling salted water until crisp-tender, about 2-4 minutes.
  6. Use a slotted spoon to remove them from the water, and transfer immediately to prepared ice bath.
  7. Allow them to sit in the ice bath for a few minutes, swirling them gently to assure they are all cooling quickly.
  8. Dry the stalks once removed from the ice bath.
  9. Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes.
  10. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.
  11. In a large bowl, combine peas, asparagus and arugula; add vinaigrette and pistachios and toss to combine.
  12. Top with cheese (optional).
Melanie Jatsek
By Melanie Jatsek RD, LD
Heinen's Chief Dietitian, Melanie Jatsek, RD, LD believes that the answer to a strong, healthy and vibrant body lies within. As a published author with over 20 years of experience in wellness program development, health coaching and professional speaking, Melanie offers expert guidance through Heinen's Club Fx program to help customers take inspired action to build the healthy body they were meant to live in without giving up their favorite foods.

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