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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • katlaydee3
    Jan 7, 2018

    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!

  • 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.