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Asparagus Strawberry Salad

 Asparagus Strawberry Salad
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."
8 ServingsPrep: 20 min. + chilling


  • 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.

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Asparagus Strawberry Salad (continued)

Nutritional Facts: One serving (prepared without salt and blue cheese) equals 108 calories, 8 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 10 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.