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Spinach Strawberry Salad

Total Time

Prep/Total Time: 25 min.

Makes

10 servings

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

  1. 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.
  2. 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.

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