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For the Dressing
1/3
cup extra-virgin olive oil
2
tablespoons red wine vinegar
1/4
teaspoon kosher salt
1/8
teaspoon dried oregano leaves
A few grinds
freshly ground black pepper
For the Salad
1/2
cup cooked quinoa
8
Sun dried tomatoes in oil, cut small
1
teaspoon oil from sun dried tomato jar
3
ounces high-quality feta cheese, cut into small chunks
1 1/2
cup baby arugula leaves
1 1/2
tablespoon toasted pine nuts
1
bunch asparagus, stalks cut off and cut into 1 1/2-inch pieces
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