Spinach, Asparagus, and Strawberry Salad

Spinach, Asparagus, and Strawberry Salad Recipe
James Carrier
This unusual combination came about as Trisha Kruse was searching for a way to use two of spring's freshest ingredients. To toast walnuts, place in a baking pan and bake in a 350° oven until golden, about 10 minutes.

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Makes 6 to 8 servings

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Nutritional Information

Calories 118
Caloriesfromfat 76 %
Protein 3.4 g
Fat 10 g
Satfat 1.1 g
Carbohydrate 6 g
Fiber 2.2 g
Sodium 96 mg
Cholesterol 0.0 mg


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)


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.


Trisha Kruse, Boise, Idaho,

March 2004
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