Recipe of Arugula Beet Goat Cheese Salad Calories

Asparagus And Tomato Salad With Goat Cheese

Prepare ingredients for the beet salad recipe.

Recipe Summary Asparagus And Tomato Salad With Goat Cheese

This salad is fresh, tangy, a little bit sweet, and makes a nice side dish for steak, fish, chicken, or pork.

Ingredients | Arugula Beet Goat Cheese Salad Calories

¼ cup balsamic vinegar

1 tablespoon olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon minced garlic

salt and ground black pepper to taste

1 pound fresh asparagus, cut into 2-inch pieces

1 cup grape tomatoes, halved

2 ounces goat cheese, cubed

Directions

Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Boil for 3 minutes. Remove from heat and whisk in olive oil, Dijon mustard, honey, garlic, salt, and pepper. Set aside.

Bring a separate pot of water to a boil and cook asparagus for 3 minutes. Drain in a colander and run under cold water to stop the cooking process. Shake off excess moisture.

Combine asparagus and grape tomatoes in a large bowl. Drizzle dressing over the top and toss until evenly coated. Add goat cheese and toss again. Serve immediately.

If you are making this ahead of time, you will want to wait until just before serving to add the goat cheese, so that it doesn't discolor from the balsamic vinegar.

Info | Arugula Beet Goat Cheese Salad Calories

prep: 10 mins cook: 15 mins total: 25 mins Servings: 6 Yield: 6 servings

TAG : Asparagus And Tomato Salad With Goat Cheese

Salad, Vegetable Salad Recipes, Tomato Salad Recipes,