Ingredients:

• Cos/Iceberg lettuce
• Chicken breast
• Cooked beetroot
• Cucumber
• Goats cheese
• Olive oil
• Balsamic vinegar glaze
• Honey
• Lemon
• Soy sauce
• Salt & Pepper

How to:

• Cut up the lettuce, chicken breast, cucumber and toss together in a bowl with the cooked beetroot pieces and thinly sliced goats cheese.
• Then mix a teaspoon of honey, half a teaspoon of balsamic glaze, and a 4cm thick slice of goats cheese into a thick paste. Pour three table spoons of olive oil, a small squeeze of fresh lemon juice, a dash of soy sauce, and a sprinkle of salt and pepper.
• Pour dressing over  salad and serve.

[Unfortunately it was too delish and I ate it before I could take a picture! I'll have to try again tomorrow.]

Asparagus and tomato salad

Ingredients:

• 1 cup cooked, chopped asparagus
• 1 red ripe tomato, cut into wedges
• 1/2 cup fat free Italian dressing
• 10 jumbo black olives
• 2 oz mozzarella cheese, part skim milk, cut into cubes

How to:

• Cook the asparagus to desired tenderness.
• After asparagus is cooked take all ingredients and put together and mix.
• Chill and serve

Side salads

Ingredients:

• 1 cup cooked, chopped asparagus
• 1 red ripe tomato, cut into wedges
• 1/2 cup fat free Italian dressing
• 10 jumbo black olives
• 2 oz mozzarella cheese, part skim milk, cut into cubes

How To:

• Cook the asparagus to desired tenderness.
• After asparagus is cooked take all ingredients and put together and mix.
• Chill and serve

Recipe source: http://www.professionalrecipes.com/recipes/apps/asparagus-tomato-salad.html