This simple salad is great for a light lunch or on a warm summer day. It makes two entrée sized portions or enough for four side salads. I like using Trader Joe’s pre-roasted beets to save time and to avoid heating up the kitchen with the oven. The vinaigrette is very light and tangy. I originally didn’t use the yogurt, but after taste testing, it needed a bit more creaminess. If you’re not big on onions, feel free to leave that out completely or for a more mild onion flavor you could substitute minced shallots. To make this a heartier meal, add some left over roasted chicken or shrimp.
8 pieces asparagus, cut into 1 inch pieces
¼ small red onion, thinly sliced
2 roasted beets, cut into bite sized chunks
12 cherry tomatoes, halved
2-4 oz goat cheese, crumbled
1 recipe orange vinaigrette, recipe follows
What To Do:
Divide all ingredients between two plates and serve immediately.
1/8 cup extra virgin olive oil
1-2 Tbs minced red onion
1 Tbs plain yogurt (2% Fage Greek yogurt recommended)
Salt and pepper to taste
Optional: 1 tsp honey