Shaved Asparagus Salad with Citrus Vinaigrette

Ingredients
1 pound thick Asparagus ($2.63)
1 wedge Pecorino-romano cheese ($4.99/Wedge)
1/2 tsp. Grated lemon peel ($1.25)
2 Tbsp. Lemon juice
1/2 tsp. Grated orange peel ($1.00)
2 Tbsp. Orange juice
1 Tbsp. White Wine Vinegar
1/4 c. EVOO
Course salt and freshly ground black pepper
2 oz Walnuts or Pecans ($3.99/Bag)

Directions
Do not remove the tough ends from the asparagus spears. Hold the tough end of the spear on a cutting board and draw a vegetable peeler down to create thin ribbons. Place the ribbons in a bowl and throw away the tough ends.

Hold the wedge of cheese and draw the vegetable peeler down the side to create ribbons and add to the bowl. In a 2-cup glass measuring cup, whisk together lemon peel and juice, orange peel and juice and vinegar. Whisk in olive oil slowly.

Place asparagus on a platter or bowl, poor dressing over top and garnish with pecans and more cheese.

Brown Rice and Vegetable Salad

I actually made this with leftover veggies, so it could be easily altered to fit whatever is on hand.  I was pleasantly surprised with how good it turned out!

Ingredients:

• Brown Rice
• 1/2 Avocado, diced
• Bunch of Parsley, shredded
• 1/2 Red Pepper, diced
• 1 Carrot, grated
• 2 T Lemon Juice
• 1 T Olive oil
• Dash of salt and pepper

Cook brown rice and mix all ingredients. Finish with a sprinkle of Feta Cheese.