Beet and Fig Salad with Lemon & Shallot Vinaigrette
| Serves: | Total Time: |
|---|---|
| 2 | 10 min |
Directions
- Slice beets, set aside.
- Chop dried figs, set aside.
- Steam asparagus for about 30 seconds.
- Plate baby arugula and steamed asparagus.
- To serve, add sliced beets and chopped dried figs. Finish with Cindy's Kitchen Lemon & Shallot Vinaigrette.
Annie
Team Member
Annie enjoys traveling the world and exploring great restaurants to draw recipe inspiration for her own kitchen.
Ingredients
- 1 can fresh beets
- 1 package Baby arugula
- Dried Figs, chopped
- Asparagus
- Cindy's Kitchen Lemon Shallot Vinaigrette, to taste
This recipe was made using Lemon and Shallot Vinaigrette .