Spinach with Asparagus & Goat Cheese

Spinach with Asparagus & Goat Cheese
Makes 4
Prep 15 m
Cook 12 m



  1. 1 of 4 Trim 1 inch off of bottom of asparagus; cut spears into 2-inch pieces.
  2. 2 of 4 Whisk together sherry vinegar, olive oil, minced shallot and dried thyme.
  3. 3 of 4 Place baby spinach in a large serving bowl; crumble goat cheese on top; set aside.
  4. 4 of 4 Cook bacon in a large nonstick skillet over medium-high heat for 8 minutes, flipping halfway through. Cool and crumble into serving bowl. Carefully wipe out skillet and return to medium heat. Add asparagus to skillet with water and cover; cook 4 minutes or until bright green and tender. Add to serving bowl. Drizzle salad with dressing and toss to combine.
Nutrition Information for Spinach with Asparagus & Goat Cheese
Servings Per Recipe: 4
Per Serving: 7 g fiber, 21 g Fat, total, 15 g carb., 7 g sat. fat, 25 mg chol., 404 mg sodium, 11 g pro., 286 kcal cal.