Spinach, Asparagus, and Strawberry Salad |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe includes two of springs freshest ingredients. The recipe comes from Sunset Magazine. Ingredients:
3 tablespoons olive oil |
1 lb asparagus, rinsed, ends trimmed, and cut into 1 inch pieces |
10 ounces fresh spinach, rinsed, trim if needed |
salt |
8 ounces spinach leaves, rinsed or 2 tablespoons balsamic vinegar |
8 ounces strawberries, rinsed, hulled, and sliced |
1/2 cup chopped toasted walnuts |
pepper |
Directions:
1. To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
2. Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
3. Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
4. Let cool about 15 minutes.
5. Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
6. Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
7. Add more salt and pepper to taste.
8. Enjoy.
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