Asparagus-and-Goat Cheese Salad
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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
- Basil Vinaigrette
- 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.
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