Asparagus-and-Goat Cheese Salad

Southern Living
Makes 4 servings


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1 pound fresh asparagus
1 large head Bibb lettuce, torn
3 plum tomatoes, diced
1/8 teaspoon salt
1 (3-ounce) package goat cheese, crumbled
1/4 cup pine nuts, toasted


Prep: 12 Minutes
Cook: 3 Minutes

Snap off and discard tough ends of asparagus.

Cook in boiling salted water to cover 3 minutes or until crisp- tender; drain. Plunge into ice water to stop the cooking process; drain.

Arrange lettuce on a serving platter. Sprinkle tomatoes with salt. Top lettuce with asparagus, goat cheese, tomatoes, and pine nuts. Drizzle with Basil Vinaigrette before serving.

Created date

February 2006