Ingredients
Scale
- 5 ounces spring mix lettuce
- 1 bunch asparagus
- ¼ cup toasted, slivered almonds
- 1 Tbsp olive oil
- ¼ tsp black pepper
- ¼ tsp sea salt
Lemon Vinaigrette
- Zest of 1 lemon
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 1 tsp raw honey or maple
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp sea salt
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper.
- Snap the tough bottoms off of the bottom of the asparagus. Drizzle olive oil, salt and pepper on the asparagus and roast for approximately 15 minutes.
- Heat a small pan over low-medium heat and add the slivered almonds. Slightly toast the nuts. Be sure to keep an eye on it since they can toast quickly.
- Put the spring mix in a large bowl and toss with the almond and asparagus and serve with the lemon vinaigrette.
- Add all of the dressing ingredients to a jar and shake vigorously. Serve immediately with salad or store in the refrigerator. Dressing can be made 1-2 days in advance.
Keywords: field green salad, lemon vinaigrette, roasted asparagus