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Fresh spinach salad with
asparagus tossed with an orange and strawberry dressing and garnished
with slivered toasted almonds.
Spinach-Asparagus
Salad with Strawberry Dressing
- 1 cup California strawberries,
stemmed
1/2 cup orange juice
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
4 teaspoons honey
1/4 teaspoon salt
8 cups trimmed spinach leaves
1 pound asparagus spears, blanched and drained
4 tablespoons toasted slivered almonds
- To make dressing: Combine
strawberries, juice, vinegar, oil, honey and salt in container
of electric blender or food processor. Pulse on and off, dressing
should be slightly chunky. Cover and refrigerate.
- For each serving, measure
2 cups spinach onto each of four plates. Top each with one-fourth
of the asparagus and drizzle with about 1/3 cup dressing. Sprinkle
with 1 tablespoon almonds.
Makes 4 servings.
Recipe provided courtesy California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
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