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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."
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 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.

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  • sgronholz
    Jun 25, 2015

    This salad is wonderful! We're not fans of blue cheese, so I substituted shredded provolone, which we really enjoyed. The salad was easy to make and a bit out of the ordinary...I'll definitely make it again!

  • hershaw
    Mar 17, 2012

    I had my doubts, but this turned out to be a favorite of ours and our company, I add a dash of baslamic vinegar

  • ctlinbo
    Apr 23, 2011

    Beautiful and Deee-licous