Asparagus Salad with Lemon Vinaigrette


8 Spears of Asparagus - Cooked to Crisp Tender and Sliced into Bite-Sized Pieces 

8 Cups Chopped Romaine Salad 

1/2 Cup Slivered Almonds

1/4 cup Chopped Onion

Juice of 1/2 Large Lemon (for a more citrusy taste use more lemon juice)

1/4 Cup Olive Oil

Salt and Pepper to Taste

2 oz. Crumbled Goat Cheese (optional)


Put lettuce, asparagus, onions, almonds, lemon juice, olive oil, salt and pepper in a large bowl. Toss. Place on 4 plates and crumble goat cheese over salads. 

Servings: 4 Salads



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