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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I came up with this recipe as a way to use early spring produce, says Trisha Kruse from Boise, Idaho. the toasted walnuts give the salad a rich earthy flavor that ties it all together. 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 15-in. x 10-in. x 1-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. Yield: 10 servings.
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