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Spinach, Asparagus, and Strawberry Salad





Yields
Makes 6 to 8 servings

This unusual combination came about as Trisha Kruse was searching for a way to use two of spring's freshest ingredients. To toast walnuts, place in a baking pan and bake in a 350° oven until golden, about 10 minutes.

Spinach, Asparagus, and Strawberry Salad




James Carrier
 3 tablespoons olive oil
 1 pound asparagus, rinsed, ends trimmed, and cut into 1-inch pieces
  About 1/4 teaspoon salt
 2 tablespoons raspberry or balsamic vinegar
 8 ounces spinach leaves, rinsed
 8 ounces strawberries, rinsed, hulled, and sliced
 1/2 cup chopped toasted walnuts (see note above)
  Pepper
Step 1
1

Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; add asparagus, sprinkle with 1/4 teaspoon salt, and mix to coat. Spread in a single layer and bake in a 400° oven, stirring often, until tender when pierced, 15 to 20 minutes. Let cool, about 15 minutes.

Step 2
2

Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil. Add spinach, strawberries, toasted walnuts, and cooled asparagus; mix to coat. Add more salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 118Calories from Fat 76
% Daily Value *
Total Fat 10g16%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 96mg4%
Total Carbohydrate 6g2%

Dietary Fiber 2.2g9%
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.