From Medford Lakes, New Jersey, Elissa Armbruster writes, "This simple salad's one of the best I've tasted - and it's so pretty, too! A friend served it at a baby shower...all of us were raving over it and asking for the recipe."
- 1/4 cup sugar
- 2 tablespoons cider vinegar
- 1 tablespoon poppy seeds
- 1-1/2 teaspoons sesame seeds
- 3/4 teaspoon grated onion
- 1/4 teaspoon salt, optional
- 1/8 teaspoon paprika
- 1/8 teaspoon Worcestershire sauce
- 1/4 cup vegetable oil
- 1 pound fresh asparagus, trimmed
- 1 pint fresh strawberries, sliced
- 1/4 cup crumbled blue cheese, optional
- In a jar with tight-fitting lid, combine the sugar, vinegar, poppy seeds, sesame seeds, onion, salt if desired, paprika and
- Worcestershire sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and refrigerate 1 hour.
- In a skillet, cook the asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour. Arrange the asparagus and strawberries on a serving plate; sprinkle with blue cheese if desired. Pour the dressing over all. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Asparagus Strawberry Salad in Country Woman March/April 1998, p40
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