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
-
20 minLunchbreakfast bacon slice, olive oil, spring / forest onion, shallot, garlic, risotto rice, vegetable stock, frozen pea, lemon, fresh fresh mint, flat leaf parsley,broth with peas and bacon -
20 minLunchmultigrain triangel, corn roll, smoked salmon, fresh chives, fresh dill, egg yolk, White wine vinegar, mustard, olive oil, orange juice,multigrain cereal with smoked salmon and orange mayonnaise -
65 minLunchdough for savory pie, Broccoli, cream brie, unsalted cashew nuts, medium sized egg, fresh cream,Broccoli quiche -
15 minLunchcamembert 45, fresh basil, bread rye, unsalted butter, Bonne Maman blueberry confiture,blueberry camemberttosti with basil
Nutrition
260Calories
Sodium0% DV0g
Fat32% DV21g
Protein22% DV11g
Carbs2% DV6g
Fiber0% DV0g
Loved it