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    Spinach, Asparagus, and Strawberry Salad


    Source of Recipe


    Trisha Kruse

    List of Ingredients




    Spinach, Asparagus, and Strawberry Salad

    To toast walnuts, place in a baking pan and bake in a 350° oven until golden, about 10 minutes.

    Ingredients
    3 tablespoons olive oil
    1 pound asparagus, rinsed, ends trimmed, and cut into 1-inch pieces
    About 1/4 teaspoon salt
    2 tablespoons raspberry or balsamic vinegar
    8 ounces spinach leaves, rinsed
    8 ounces strawberries, rinsed, hulled, and sliced
    1/2 cup chopped toasted walnuts (see note above)
    Pepper


    Preparation
    1. Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; add asparagus, sprinkle with 1/4 teaspoon salt, and mix to coat. Spread in a single layer and bake in a 400° oven, stirring often, until tender when pierced, 15 to 20 minutes. Let cool, about 15 minutes.
    2. 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.

    Yield
    Makes 6 to 8 servings



    Recipe




 

 

 


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