SPINACH STRAWBERRY SALAD

Spinach Strawberry Salad image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

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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

Steps:

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 : Calories 137 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

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