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  • Writer's pictureDeborah Kade

Spinach-Asparagus Salad with Strawberry Dressing

2 cups strawberries (use 1cup for the dressing and one cup sliced strawberries to put on top of the spinach or lettuce leaves when you plate) You may use more strawberries according to your taste.

1/2 cup orange juice

2 tablespoons raspberry vinegar

2 tablespoons extra virgin olive oil

4 teaspoons honey (you may need a couple more according to your taste)

1/4 teaspoon salt

8 cups trimmed spinach leaves (you may substitute lettuce for spinach)

1 pound asparagus spears, blanched and drained

4 tablespoons toasted slivered almonds (you may substitute walnuts or candied walnuts)

To make the dressing:

Combine strawberries, orange juice, vinegar, olive oil, honey and salt in container of electric blender or food processor. Pulse on and off to the consistency you want. If the strawberries were not very sweet, you may need to add more honey.

Cover and refrigerate.

For each serving:

Measure 2 cups spinach or lettuce onto each of four plates. Top with sliced strawberries and asparagus tips. Drizzle on dressing and top with nuts.

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