Spinach Strawberry Salad
I came up with this recipe as a way to use early spring produce. The toasted walnuts give the salad a rich earthy flavor that ties it all together. —Trisha Kruse, Boise, Idaho
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 package (10 ounces) fresh spinach, torn
- 2 cups fresh strawberries, sliced
- 1/2 cup chopped walnuts, toasted
- 1/3 cup canola oil
- 3 tablespoons raspberry vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Reviews
This was delicious! I ended up buying Spring Mix because they were out of the baby spinach at my store but everything else I kept as written. This is a keeper for sure!
Good combination of ingredients. May also adapt to your taste. The basic ingredients for the dressing are OK, but WAY too much vinegar. With major alterations, including more sugar and oil, the dressing was good and loved by all. Without changes, totally unacceptable. Obviously you need to adjust the dressing to your taste.
Excellent recipe, I've made it several times and it always goes rapidly with my guests. It would be nice if TOH would correct the directions where it just says "mix asparagus with............" although it's obvious what to do.
I have been serving this salad since it first came out in the magazine several years agos. Its beautiful, delicious & my company has always loved it, even those that don't love all the ingredients! Making it again for a party this weekend.