California Pizza Kitchen Style Quinoa Arugula Salad

Ingredients

• 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 cups baby arugula leaves
• 1 1/2 tablespoons toasted pine nuts
• 1 bunch asparagus, stalks cut off and cut into 1 1/2-inch pieces

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