Asparagus and Goat Cheese Spinach Salad Recipe

Asparagus and goat cheese spinach salad

Since it is the last Gluten Free Wednesday of the month, and I have been eating a lot of this month's challenge - gluten free salads - I thought I would share one more salad recipe for summer. This Asparagus and Goat Cheese Spinach Salad was an impromptu side dish for my mom's gluten free pasta and gluten free turkey meatballs (she crumbled up Rudi's GF bread for the meatballs). I really wanted to get some greens into the meal and this turned out to complement the pasta perfectly. It was also really special to make a collaborative meal with my mommy while I was visiting her in Virginia :)

Gluten Free Asparagus and Goat Cheese Spinach Salad Recipe

Ingredients (to serve 4)
4 handfuls of baby spinach or mixed dark greens
8-10 stalks of asparagus with the hard ends snapped or trimmed off
4-6 white mushrooms cleaned
1/4 cup goat cheese crumbles
2 tbs cold pressed EVOO
salt, pepper, oregano

1. Bring a small pot of water to a boil.
2. Cut the asparagus in halves and drop in the boiling water, then remove after 1 minute and place in a bowl of ice water.
3. Put the spinach in a large salad bowl. Sprinkle it with a little salt and pepper and give it a quick, light massage. Just enough so the leaves get a bit soft. This will allow you to fit more spinach in the bowl and it gives it the effect of being lightly dressed.
4. Slice the mushrooms and plop onto your spinach, along with the asparagus, goat cheese.
5. Sprinkle with oregano and more salt and pepper if desired. Then drizzle with olive oil and toss lightly before serving.
4. Enjoy!

Note: You could omit the goat cheese for a vegan/dairy free version, or replace it with Daiya cheese

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