Spinach Strawberry Salad

Name: Spinach Strawberry Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings.
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

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

Directions

Place asparagus in a foil-lined 15x10x1-in. baking pan; drizzle with olive oil and toss to coat. Bake, uncovered, at 400° for 15 minutes or until crisp-tender, turning occasionally. Cool.
In a large bowl, combine the asparagus, spinach, strawberries and walnuts. In a small bowl, whisk the canola oil, vinegar, sugar and salt. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts

1 cup: 137 calories, 12g fat (1g saturated fat), 0 cholesterol, 143mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 3g protein.

Reviews

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Average Rating:

tiogaattorney

Mar 30, 2013

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.
LynneMBenson

Mar 13, 2011

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.
mldadd

Dec 9, 2010

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.