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Springtime Salad

 Springtime Salad
Tender green asparagus and juicy red strawberries star in this colorful salad, which I often make for spring luncheons and showers. It tastes as terrific as it looks! —Molly Payne, Buffalo, Minnesota
6 ServingsPrep: 20 min. + chilling

Ingredients

  • 1 cup water
  • 1 pound fresh asparagus, trimmed
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon grated onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon Worcestershire sauce
  • 2 cups sliced fresh strawberries
  • 1/4 cup crumbled blue cheese, optional

Directions

  • In a large skillet, bring water to a boil. Add asparagus; cover and
  • boil for 3 minutes. Drain and immediately place asparagus in ice
  • water. Drain and pat dry; set aside.
  • In a jar with a tight-fitting lid, combine the sugar, oil, vinegar,
  • sesame seeds, poppy seeds, onion, salt, paprika and Worcestershire
  • sauce; shake well. Cover and refrigerate for 1 hour.
  • In a large bowl, combine asparagus and strawberries. Drizzle with
  • dressing; and toss to coat. Sprinkle with blue cheese if desired.
  • Yield: 6 servings.

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Springtime Salad (continued)

Nutritional Facts: 1 cup equals 145 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 105 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g protein.