Asparagus Ribbon Salad

With spring, comes asparagus! While it sure doesn’t feel like spring here in Missouri, this asparagus salad with tomatoes, a light dressing, and goat cheese will bring spring to your taste buds! No need to cook the asparagus when thinly slicing it with a vegetable peeler!


1 lb large asparagus spears, trimmed
1 1/2 cups cherry tomatoes, halved
2 Tbsp finely chopped fresh chives
2 Tbsp fresh lemon juice
2 tsp olive oil
1/2 tsp ground black pepper
1/2 tsp Dijon mustard
1/4 tsp sugar
1/2 tsp salt
1/2 cup crumbled goat cheese

1. Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler or mandoline – about 3 cups.
2. Combine asparagus and tomatoes in a medium bowl.
3. In a small bowl, combine chives, lemon juice, olive oil, pepper, mustard, sugar, and salt. Stir together with a whisk until well combined.
4. Drizzle the dressing over the asparagus mixture, tossing gently to coat. Top with the goat cheese and serve.

Yield: 8 servings (47 calories, 2.8 g total fat, 1.2 g saturated fat, 2.7 g protein, 3.7 g carbohydrate, 1.4 g fiber, 3 mg cholesterol)

Cooking Light, July 2007


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Filed under Nourish the Body

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