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Warm Asparagus-Spinach Salad Recipe

Photo by: Taste of Home

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad.

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12 Servings
Prep/Total Time: 30 min.

Ingredients

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup Crisco® Extra Virgin Olive Oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Directions

Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain.
For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam.
In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese. Yield: 12 servings.

Warm Asparagus-Spinach Salad published in Taste of Home Cooking School Collection Spring 2006, p17

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