Spinach, Asparagus, and Strawberry Salad

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.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 76%
  • Protein: 3.4g
  • Fat: 10g
  • Saturated fat: 1.1g
  • Carbohydrate: 6g
  • Fiber: 2.2g
  • Sodium: 96mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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