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Spinach, Asparagus, and Strawberry Salad

James Carrier
Yield Makes 6 to 8 servings
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.


  • 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

Nutrition 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

How to Make It

  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.