• 8 Spears of Asparagus - Cooked to Crisp Tender and Sliced into Bite-Sized Pieces
  • 8 Cups Chopped Romaine Salad
  • 1/2 Cup Slivered Almonds
  • 1/4 cup Chopped Onion
  • Juice of 1/2 Large Lemon (for a more citrusy taste use more lemon juice)
  • 1/4 Cup Olive Oil
  • Salt and Pepper to Taste
  • 2 oz. Crumbled Goat Cheese (optional)


Put lettuce, asparagus, onions, almonds, lemon juice, olive oil, salt and pepper in a large bowl. Toss. Place on 4 plates and crumble goat cheese over salads.

Servings: 4 Salads

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