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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