When strawberries and asparagus are at their peak, this salad is sensational! I like to serve it for brunch or dinner. Sometimes I add grilled chicken or salmon to create a refreshing but filling main dish salad.
Recommended: 60 Spring Farmers Market Recipes
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 8 cups spring mix salad greens
- 3 cups sliced fresh strawberries
- 1/2 small red onion, thinly sliced
- 1/2 cup chopped walnuts, toasted
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- In a large bowl, toss the asparagus with 1 tablespoon oil. Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper. Bake at 400° for 15-20 minutes or until tender.
- In a large salad bowl, toss the greens, strawberries, onion, walnuts and asparagus. In a small bowl, whisk the vinegar, sugar and remaining oil. Pour over salad; toss to coat. Yield: 6-8 servings.
Originally published as Asparagus Berry Salad in Taste of Home June/July 2005, p27
Reviews for Asparagus Berry Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 28, 2011
"the perfect spring salad. Wonderful!"
Reviewed May. 3, 2009