Filter
Reset
Sort ByRelevance
Mexican lover
Summer salad with strawberry, asparagus and goat's cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut off the end of the asparagus and cook the asparagus with salt in about 5 minutes until al dente. Drain and rinse cold water. Let it drain well.
-
Halve the larger strawberries and sprinkle with a little pepper. Mix the ingredients for the dressing.
-
Cut the asparagus in half. Divide the lettuce over 4 plates. Arrange the asparagus, strawberries, goat cheese and spring onions. Sprinkle the dressing over it and garnish with basil leaves if necessary.
Blogs that might be interesting
-
15 minLunchbutter, flour, semi-skimmed milk, mackerel fillet natural, flat leaf parsley, free range eggs, Parmesan cheese,omelette arnold bennett
-
10 minLunchbread, mustard, mashed potatoes, forest outing, Cheddar, butter,sandwich with mustard and mashed potatoes
-
30 minLuncholive oil, Red pepper, garlic, tenderloin, dried oregano, cumin powder (djinten), orange juice, Tabasco, iceberg lettuce, Taco, sour cream, Red onion,tacos with spicy pork tenderloin
-
40 minLunchfresh spinach, buttermilk, flour, baking powder, egg, walnut, olive oil, lemon zest, butter, soft goat cheese, sun-dried tomato,spinazierol
Nutrition
260Calories
Sodium0% DV0g
Fat32% DV21g
Protein22% DV11g
Carbs2% DV6g
Fiber0% DV0g
Loved it