The Laguna Green Salad: with Asparagus, Strawberries, and Orange Tarragon Vinaigrette

Serves 4; Hands-on Time 25 min; Total Time 50 min

Ingredients:

Olive Oil Cooking Spray

4 small beets (golden and/or red)

1 bunch asparagus, trimmed

1/4 tsp each sea salt and fresh ground pepper, divided

1/4 cup sliced unsalted almonds

1/4 cup plain whole -milk greek yogurt

1/4 cup fresh orange juice, plus 2 tsp orange zest

1 tbsp extra-virgin olive oil

1 tbsp whole-grain dijon mustard

1 tbsp raspberry wine vinegar

1 clove garlic, crushed

1 tbsp finely chopped fresh tarragon leaves

1 5-oz package baby arugula

2 cups stemmed and sliced strawberries

2 oz goat cheese, crumbled

Instructions:

1. Preheat over to 375F.  Roast beets: Cut a large square of foil and mist with cooking spray.  Wrap beets tightly in foil and place on a baking sheet.  Roast for 45 to 50 minutes, until tender. Let cook, then remove skin and chop.  
2. Preheat a grill to medium.  Arrange asparagus on a large baking sheet or plate and mist with cooking spray; sprinkle with 1/8 tsp each salt and pepper.  Grill for 5 to 7 minutes, turning 2 to 3 times, until tender and grilll marks appear.  Cool; chop into 1 inch lengths. 
3. In a small skillet on medium-low, add almonds and toast until lightly browned, about 5 minutes, stirring often.  Remove from heat.
4. In a medium bowl, whisk together yogurt, orange juice and zest, oil, mustard, vinegar, garlic, tarragon and remaining 1/8 tsp each salt and pepper.
5. To a large bowl, add arugula, strawberries, beets, asparagus, almonds and cheese.  Drizzle dressing over salad.

Nutrients per serving (2 cups):

204 calories; 12 g fat; 4 g sat fat; 6 g monounsaturated fat; 1.5 g polyunsaaturated fat;19 g carbohydrates; 5 g fiber; 11.5 g sugars; 8 g protein; 331 mg sodium;

9 mg cholesterol

Estelle L. Benoit, RD, LDN
CleanEating June 2015