Asparagus Salad with Goat Cheese

Adapted from the WomenHeart’s ALL HEART Family Cookbook. The description reads: Soft, creamy goat cheese gives a lovely tart flavor to dishes and is a natural partner to the woodsy flavor of asparagus.

Serves 4.

SODIUM CONTENT: 177 mg per serving


1 lb. asparagus, trimmed
1 medium red bell pepper, cored, seed and sliced into strips
1 shallot, minced
3 oz. reduced-fat goat cheese, crumbled
freshly ground black pepper, to taste
1/4 c. Citrus Vinaigrette (recipe below; save remainder of dressing for later use)

1/2 c. orange juice
2 T. lime juice
2 T. sherry or white wine vinegar
2 T. olive oil
2 T. chopped fresh chives
1 t. sugar


Place 1 inch of water into a large stockpot. Add a steamer basket and place the asparagus and red pepper inside. Place the pot over high heat and bring to a boil. Once boiling, reduce heat to medium, cover the pot and steam 5-10 minutes, until tender crisp. Remove asparagus and peppers from steamer and arrange on a serving plate. Sprinkle with the minced shallot and goat cheese, and freshly ground black pepper to taste.

To make the vinaigrette, measure all of the ingredients into a small lidded jar. Screw lid on tightly and shake well to combine. Measure out 1/4 c. of the dressing. Pour over the salad and serve immediately.

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This entry was posted in Salads and Dressings, Side Dishes, Vegetarian. Bookmark the permalink.

2 Responses to Asparagus Salad with Goat Cheese

  1. Kate says:

    Really good. Delicious. A winner. Husband has congestive heart failure and we are doing low sodium. He is down from 2 lasix pills a day to 1 per week!!!!!! We are now using your website every week. Thank you so much for website .

    • Christy says:

      Hi Kate!! You are SO welcome!! I’m thrilled to hear how much it’s helping. Thanks so much for taking the time to let me know. Totally made my day! Take care and keep up the great work. 😀

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