Springtime Salad Recipe

5 6 4
Springtime Salad Recipe
Springtime Salad Recipe photo by Taste of Home
Publisher Photo

Springtime Salad Recipe

Read Reviews
5 6 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup water
  • 1 pound fresh asparagus, trimmed
  • 1/4 cup sugar
  • 1/4 cup vegetable 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 bowl, combine the asparagus and strawberries. Drizzle with dressing and toss to coat. Sprinkle with blue cheese if desired. Yield: 6 servings.
Originally published as Springtime Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p161

Nutritional Facts

1 cup: 145 calories, 10g fat (1g saturated fat), 0 cholesterol, 105mg sodium, 14g carbohydrate (12g sugars, 2g fiber), 2g protein.

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  • 1 cup water
  • 1 pound fresh asparagus, trimmed
  • 1/4 cup sugar
  • 1/4 cup vegetable 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
  1. 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.
  2. 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.
  3. In a bowl, combine the asparagus and strawberries. Drizzle with dressing and toss to coat. Sprinkle with blue cheese if desired. Yield: 6 servings.
Originally published as Springtime Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p161

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Reviews forSpringtime Salad

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gentledawn User ID: 5544545 142942
Reviewed Jun. 13, 2011

"made for a party and everyone loved it- taken to several other dinners since and everyone wants the recipe-love it"

MY REVIEW
gentledawn User ID: 5544545 148341
Reviewed Jun. 13, 2011

"I was looking for something different to take to my Granddaughter's party and everyone loved it- have since take to other dinners and everyone wants the recipe."

MY REVIEW
s_pants User ID: 174050 153023
Reviewed May. 16, 2011

"I LOVE THIS!!!"

MY REVIEW
shecooksalot User ID: 5888460 153021
Reviewed Apr. 25, 2011

"I found this recipe in one of my Taste of Home cookbooks and decided to give it a try for Easter. My family loved it!! My only regret was not making a double batch so everyone could enjoy it. They want me to make it next week for another family event. This recipe was also really easy and quick to make (my favorite kind). I substitued splenda for the sugar which worked great."

MY REVIEW
sjt001 User ID: 3088142 65649
Reviewed May. 11, 2010

"It was quick and easy and soooo good. I will make it many more times."

MY REVIEW
ladyofgwen User ID: 3195020 57282
Reviewed May. 1, 2009

"This is delicious and easy. Great for brunch! I often substitute Splenda for sugar. Many compliments and recipe requests."

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