• Debbie

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 - Keto | Low Cab | Gluten-Free
Spring Asparagus Salad With Lemon Vinaigrette - Keto | Low Cab | Gluten-Free

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.

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