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Goat Cheese and Asparagus Salad with Raspberry Balsamic Dressing

Prep Time: 20 Minute(s)
Cook Time: 10 Minute(s)
Yield: 6 servings


  • 30 medium asparagus spears (about 2 pounds)
  • 1/2 cup Crisco? Pure Vegetable Oil, divided
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Smucker's? Seedless Red Raspberry Jam
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 (5 oz.) package spring mix salad greens
  • 2 medium tomatoes, cut into wedges
  • 1 (5.5 oz.) log plain or herbed goat cheese


  1. HEAT broiler. Line a 15 x 10 x 1-inch baking pan with foil. Arrange asparagus in pan in single layer. Brush with 2 tablespoons oil. Broil 5 to 7 minutes or until slightly charred, turning halfway through cooking time.
  2. WHISK remaining 6 tablespoons oil, vinegar, jam, pepper, onion powder and salt in small bowl until smooth and thickened.
  3. To assemble individual salads: DIVIDE salad greens onto individual serving plates. Fan 5 asparagus spears on each plate, on top of greens, tips all pointing out. Top salads with tomato wedges. Cut goat cheese into 6 portions; arrange on top of salads. Whisk dressing mixture; drizzle over salads. Serve immediately.

Nutrition Facts

Serving Size (1/6 of recipe), Calories 320 (Calories from Fat 230), Total Fat 26g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 20mg, Sodium 240mg, Total Carbohydrate 16g (Dietary Fiber 4g, Sugars 11g), Protein 10g; Percent Daily Value*: Vitamin A 45%, Vitamin C 35%, Calcium 10%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.