• 10 Spears of Asparagus - cut off bottom 1/4 of asparagus and discard
  • 4 Cups Mixed Green
  • 2 tbsp  Slivered Almonds
  • 2 tbsp Diced Onion
  • Juice of 1/2 Large Lemon
  • 2 tbsp  Olive Oil
  • Salt and Pepper to Taste
  • 1 oz. Crumbled Goat Cheese (optional)


Heat water in a pan large enough to hold the asparagus. Bring the water to a low boil and add asparagus. Cover and cook for 6 minutes. Drain and rinse in cold water. Chop asparagus into 1" pieces.  Put lettuce, asparagus, onions, almonds, lemon juice, olive oil, salt and pepper in a large bowl. Toss. Place on 2 plates and crumble goat cheese over salads.

Servings: 2 Salads

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