Spinach, Asparagus, And Strawberry Salad
- 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
- 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 400u0b0 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.
olive oil, salt, raspberry, spinach, strawberries, walnuts, pepper
Taken from www.myrecipes.com/recipe/spinach-asparagus-strawberry-salad (may not work)