4 from 1 vote
Food Category: Salads
Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian
Crisp asparagus spears are tossed with a zesty, homemade lemon vinaigrette for a light and refreshing salad that's perfect as a side or a stand-alone meal.
Servings 1 Serving
Cal 245 kcal
Protein 6 g
Carbs 8 g
Fat 22 g
Added Sugar 2 g
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No. of Servings
Ingredients
- 5 spears asparagus (cut off bottom 1/4 of asparagus and discard)
- 2 cups mixed greens
- 1 tbsp almonds (slivered)
- 1 tbsp onion (diced)
- ¼ lemon (juiced)
- 1 tbsp olive oil
- salt and pepper (to taste)
- ½ oz goat cheese (crumbled, optional)
Instructions
- 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.
One Response
Really good!