Asparagus Salad with Lemon Vinaigrette

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.

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
• 1/4 lemon - juiced
• 1 tbsp olive oil
• salt and pepper - to taste
• 1/2 oz goat cheese - crumbled, optional

Instructions

1. Heat water in a pan large enough to hold the asparagus. Bring the water to a low boil and add asparagus.
2. Cover and cook for 6 minutes. Drain and rinse in cold water.
3. Chop asparagus into 1" pieces.
4. Put lettuce, asparagus, onions, almonds, lemon juice, olive oil, salt and pepper in a large bowl. Toss.
5. Place on 2 plates and crumble goat cheese over salads.

Nutrition (per serving)