By cleaneatingmag.com
The Laguna Green with Asparagus, Strawberries & Orange Tarragon Vinaigrette
Instructions
Prep:25minCook:25min
Peak-season asparagus is lightly grilled then tossed with arugula, roasted beets and strawberries in this colorful, warm-weather salad.
Updated at: Mon, 09 Mar 2026 08:35:23 GMT
Nutrition balance score
Good
Glycemic Index
39
Low
Glycemic Load
8
Low
Nutrition per serving
Calories260 kcal (13%)
Total Fat17.2 g (25%)
Carbs19.3 g (7%)
Sugars10.8 g (12%)
Protein10.4 g (21%)
Sodium239 mg (12%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
olive oil cooking spray
4beets
small, golden and/or red
1 bunchasparagus
trimmed
¼ tspsea salt
black pepper
fresh ground, divided
¼ cupunsalted almonds
sliced
¼ cupplain whole-milk Greek yogurt
¼ cupfresh orange juice
2 tsporange zest
1 Tbspextra-virgin olive oil
1 Tbspwhole-grain Dijon mustard
1 Tbspraspberry wine vinegar
1clove garlic
crushed
1 Tbspfresh tarragon leaves
finely chopped
1 x 5 ozbaby arugula
pkg
2 cupsstrawberries
stemmed and sliced
2 ozgoat cheese
crumbled
Instructions
View on cleaneatingmag.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
