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Beet and Fig Salad with Lemon & Shallot Vinaigrette

Main image
Serves: Total Time:
2 10 min

Directions

  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.
Cindys Note
Chef

Annie
Team Member

Annie enjoys traveling the world and exploring great restaurants to draw recipe inspiration for her own kitchen.

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http://www.cindyskitchen.com

Ingredients

  • 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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