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Nutrition Facts
Serving Size 1 (170g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons raspberry vinegar
Calories 161
Calories from Fat 121		(75%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 41mg		1%
Potassium 485mg		13%
Total Carbohydrate 8.9g		2%
	Dietary Fiber 3.8g	15%
	Sugars 3.3g
Protein 4.7g		9%
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Spinach, Asparagus, and Strawberry Salad

Recipe #86837 | 55 min | 25 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Mar 17, 2004

This recipe includes two of springs freshest ingredients. The recipe comes from Sunset Magazine.

SERVES 6 -8 (change servings and units)

Ingredients

3 tablespoons olive oil
1 lb asparagus, rinsed,ends trimmed,and cut into 1 inch pieces
salt
2 tablespoons raspberry vinegar or balsamic vinegar
8 ounces spinach leaves, rinsed
8 ounces strawberries, rinsed,hulled,and sliced
1/2 cup chopped toasted walnuts
pepper

Directions

1
To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
2
Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
3
Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
4
Let cool about 15 minutes.
5
Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
6
Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
7
Add more salt and pepper to taste.
8
Enjoy.

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Featured Reviews for This Recipe

From: Chef #469735

On Jan 14, 2008

0 people found this review helpful

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From: Gardenforhealth

On Jun 23, 2006

Outstanding. Fixed it for my non-adventurous girlfriend, who immediately insisted I give her the recipe. Wonderful combination of flavors. beautiful on the plate. A winner.

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From: ChipotleChick

On Mar 18, 2005

This is excellent salad! I did make a few alterations though. I added 2 oz fresh raspberries and 1/4 cup sugar to the vinaigrette, then strained out the seeds. Heads up- serve this immediately after tossing with the vinaigrette, because the spinach wilts quite a bit on contact! Didn't stop us though...YUM!

2 people found this review helpful

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From: Pastorpeace

On Feb 13, 2005

Great Great Recipe. Here are the changes that i made to it. First, DO NOT COOK the asparagus, much better raw. As well, I added whole baby bok choy to it which really complemented all the flavors. As well, instead of regular spinach i got the thai/purple spinach which gave it more color. As for the vinagrette, I'm still unsure if people put oil in their vinagrette, I didn't just raspberries, vinegar salt and pepper. This thing was amazing... But not cooking the aspargus i think is the most important part.

2 people found this review helpful

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