Spinach, Asparagus, and Strawberry Salad
At a Glance
- Total
- 55 min
- Servings
- 6.00 - serving(s)
Categories
- Salads
- Side Dish
- Roasting
Dietary
- Vegan
- Vegetarian
Allergens
- Tree nuts
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Spinach, Asparagus, and Strawberry Salad brings together 3 tablespoons olive oil, 1 lb asparagus, rinsed, ends trimmed, and cut into 1 inch pieces, 10 ounces fresh spinach, rinsed, trim if needed in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Baking pan, large bowl
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
Instructions
To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
Let cool about 15 minutes.
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.
Enjoy.
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