Spinach, Asparagus, and Strawberry Salad

“This recipe includes two of springs freshest ingredients. The recipe comes from Sunset Magazine.”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 1 lb asparagus, rinsed, ends trimmed, and cut into 1 inch pieces
  • 10 ounces fresh spinach, rinsed, trim if needed
  • salt
  • 8 ounces spinach leaves, rinsed or 2 tablespoons balsamic vinegar
  • 8 ounces strawberries, rinsed, hulled, and sliced
  • 12 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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