Spectacular Spring Salad With Goat Cheese

Spectacular Spring Salad With Goat Cheese


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It's the middle of fall, but get a fresh taste of spring with this veggie salad! This recipe calls for a load of crisp, light greens that are sure to stand out among the turkey and pumpkin pie.

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Time needed

15 min preparation + 8 min cooking

Serving Size / Yield

3-4 servings


  • 1 bunch of asparagus, cut in half lengthwise
  • 1 C. frozen peas
  • 1/2 C. forzen lima beans
  • 5 radishes, thinly sliced
  • 2 medium raw zucchini, cut into ribbons with a vegetable peeler
  • 1/2 bunch of red leaf lettuce, chopped
  • 4 oz. goat cheese
  • lemon zest
  • olive oil
  • salt and pepper

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On a sheet pan drizzled with olive oil, roast asparagus for about eight minutes on 375 degrees Fahrenheit. Cool them off and then slice lengthwise.
Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
Mash up goat cheese and add two tablespoons of the lemon dressing.
Gently toss and coat sliced asparagus into the mixture, adding salt and pepper.
Grab a plate to assemble the greens, peas, radishes, and zucchini ribbons all over ending with the goat cheese coated asparagus on top.
Spoon lemon dressing all around and serve.

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