Beet and Fig Salad with Lemon & Shallot Vinaigrette

Main image
Serves: Total Time:
2 10 min


  1. Slice beets, set aside.
  2. Chop dried figs, set aside.
  3. Steam asparagus for about 30 seconds.
  4. Plate baby arugula and steamed asparagus.
  5. To serve, add sliced beets and chopped dried figs. Finish with Cindy's Kitchen Lemon & Shallot Vinaigrette.
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  • 1 can fresh beets
  • 1 package Baby arugula
  • Dried Figs, chopped
  • Asparagus
  • Cindy's Kitchen Lemon Shallot Vinaigrette, to taste
Lemon and Shallot Vinaigrette  Image

This recipe was made using Lemon and Shallot Vinaigrette .

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