Ribbons for dinner

Cooking Light published this recipe in July, but I think it has Christmas written all over it with the green ribbons, red tomatoes, and white goat cheese. It looks like scraps after wrapping presents. This is a great salad for the holidays and the flavors are equally festive in your mouth! I will be making this recipe well past Christmas.

Asparagus Ribbons with Lemon and Goat Cheese


















Ingredients
1 pound large asparagus spears, trimmed
1 1/2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled goat cheese


Preparation
Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.
Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.

Yield: 8 servings (serving size: 1/2 cup)

Nutritional Information
CALORIES 47; FAT 2.8g; PROTEIN 2.7g; CHOLESTEROL 3mg; FIBER 1.4g; IRON 1.3mg

Cooking Light July 2007