Spring Asparagus Salad With Lemon Vinaigrette - Keto | Low Cab | Gluten-Free
This very simple salad with asparagus, romaine lettuce, radishes topped with lemon granola, and then drizzled with a lemon vinaigrette is perfect for Easter dinner or any spring/summer dinner or lunch. This bright beautiful salad is the first signs of spring. If your looking for a the prefect spring salad, this is it!
Spring Asparagus Salad With Lemon Vinaigrette Ingredients:
5 to 6 asparagus spears
3 radishes, thinly sliced
4 romaine lettuce leaves
2 Tbsp of crumbled Lolli's Lemon Drop Cookie Clusters
(Note: Salad ingredients are for 1 serving)
The Vinaigrette Dressing:
2/3 cup of California Olive Ranch Extra Virgin Olive Oil
Juice of 1 lemon
1 Tbsp grated lemon peel
1/4 cup of apple cider vinegar
1 Tbsp Choc Zero Vanilla Syrup
3 to 4 Tbsp Eat Sweet Logic Allulose Stevia Blend Sweetener
salt to taste
Directions:
1. In a bowl, whisk together all of the vinaigrette ingredients until smooth.
2. Blanch the asparagus spears just until they turn green (about 3 minutes). Drain and let cool completely.
3. On a serving plate, layer the romaine lettuce, radishes, and asparagus spears. Drizzle wit
vinaigrette, and top with crumbled lemon drop cookie clusters.