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Nutrition Facts
Serving Size 1 (249g) Recipe makes 4 servings
Calories 270
Calories from Fat 162		(59%)
Amount Per Serving		%DV
	Total Fat 18.0g	27%
	Saturated Fat 3.6g	17%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 8.7g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 268mg		11%
Potassium 418mg		11%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 4.6g	18%
	Sugars 19.2g
Protein 5.5g		11%
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Memorial Day BBQ

Dwynnie

Asparagus Strawberry Salad

Recipe #64846 | 1¼ hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: ~Nimz~
Jun 17, 2003

A very colorful and different salad. Cooking time includes refrigeration time.

SERVES 4 (change servings and units)

Ingredients

1/4 cup sugar
2 tablespoons cider vinegar
1 tablespoon poppy seed
1 1/2 teaspoons sesame seeds
3/4 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon worcestershire sauce
1/4 cup vegetable oil
1 lb fresh asparagus, cut into 2 inch pieces
1 pint fresh strawberries, quartered
1/4 cup blue cheese, crumbled

Directions

1
Shake together first 8 ingredients until sugar is dissolved.
2
Add oil.
3
Shake.
4
Cover and refrigerate at least one hour.
5
Blanch asparagus for 3- 5 minutes, drain, immediately rinsing with cold water to stop it from cooking further, refrigerate 1 hour.
6
Just before serving, combine strawberries, asparagus, dressing and sprinkle with blue cheese.

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Featured Reviews for This Recipe

From: Dwynnie

On Jun 16, 2007

My DH is very anit-strawberries in salads, so I made this using halved grape tomatoes instead--and it was still great!!! Wonderful dressing and great flavor combination! (My other substitute was to use a couple of dashes of onion powder in place of the grated onion.) This is definitely a keeper and would be great for a potluck! Thank you!!!

1 person found this review helpful

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From: Charmie777

On Jun 12, 2007

Sooo pretty!!!! My husband loved it!!!

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From: PaulaG

On Apr 9, 2008

This is a wonderful salad. The sweetness of the poppy seed dressing and fresh berries really makes a winning combination. The ingredients were prepared and chilled in the refrigerator while the rest of dinner was cooking. Not having the blue cheese, I substituted feta with great success. This would be a wonderful salad for summer cookouts.

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