Pesto-Tomato Stacked Salad

1/2 cup extra-virgin olive oil
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 medium garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

8 oz. asparagus, cut into 1-inch pieces (2 cups)
5 oz. arugula (5 cups)
2 oz. thinly sliced prosciutto, chopped*
2 medium tomatoes, each cut crosswise into 4 slices
1/2 cup chopped fresh basil
1/3 cup pine nuts, toasted**
1/2 cup grated Parmesan cheese

1. Combine dressing ingredients in small jar; shake until blended. (Dressing can be made 3 days ahead; cover and refrigerate.)

2. Cook asparagus in large saucepan of boiling water 2 minutes or until crisp-tender; drain. Cool under cold running water; drain well.

3. Place arugula in bottom of 13×9-inch glass baking dish; layer with prosciutto, tomatoes and basil. Arrange asparagus in small mounds over each tomato slice. (Salad can be made 12 hours ahead; cover and refrigerate.)

4. Drizzle with enough dressing to lightly coat. Sprinkle with pine nuts; top with Parmesan.

8 (1-cup) servings

PER SERVING: 215 calories, 20.5 g total fat (3.5 g saturated fat), 6 g protein, 4.5 g carbohydrate, 10 mg cholesterol, 325 mg sodium, 1.5 g fiber

TIPS *Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substituted.
**Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.

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