Fruit and Vegetable Salad Supreme

fruit-veggie-salad Recipe
Leigh Beisch
Start your shower or dinner party with a crisp, fragrant green salad. The rich ingredients in this must-have salad recipe make it a go-to for any gathering on your calendar.


4 servings (serving size: about 2 3/4 cups)

Recipe Time

Prep: 10 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 227
Fat 15 g
Satfat 4 g
Monofat 4 g
Polyfat 2 g
Protein 7 g
Carbohydrate 19 g
Fiber 6 g
Cholesterol 15 mg
Iron 2 mg
Sodium 478 mg
Calcium 132 mg


1/2 pound asparagus spears, cut into bite-size pieces
2 cups thinly sliced carrot
8 cups mixed salad greens
2 cups sliced strawberries
1/2 cup light balsamic vinaigrette
1 cup (4 ounces) crumbled goat or feta cheese
1/2 cup pecan halves, toasted


1. Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water. Add asparagus and carrot to boiling water. Remove after 2 minutes, or when color has brightened; drain and plunge into ice water. Drain, and pat dry.

2. Combine salad greens, strawberries, and vegetables. Add dressing; toss well before serving. Top with cheese and pecans.

Karen Levin,


May 2005
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