Spinach, Asparagus, and Strawberry Salad Recipe #86837
This recipe includes two of springs freshest ingredients. The recipe comes from Sunset Magazine.
by Barb Gertz
55 min | 25 min prep
SERVES 6 -8
- 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
- To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
- Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
- Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
- Let cool about 15 minutes.
- Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
- Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
- Add more salt and pepper to taste.
- Enjoy.
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5 stars