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Springtime Spinach Salad

Strawberries and asparagus are two of nature’s most delicious gifts when spring comes around. Tender baby spinach is topped with bite-size segments of steamed asparagus, thinly sliced red onion and chilled slices of strawberry. All is tossed in a fruity raspberry vinaigrette and topped with crumbles of creamy (and delightfully salty) blue or feta cheese. 

15 Minutes Total time 15 Minutes Prep time 140 Calories 6 Servings


Allergens: Milk and Other Dairy


  1. Break off woody ends of asparagus (1"" to 1 1/2"" of bottom) and discard. Cut remaining asparagus spears into 1"" lengths. Place in a microwaveable dish with water. Microwave on HIGH power for 3 minutes. Immediately rinse asparagus under cold water for 1 minute; drain well.
  2. Place salad blend, drained asparagus, strawberries, onion and cheese in a large bowl. Pour dressing over salad; toss to evenly coat. Sprinkle cheese over salad

Raspberry Dressing Recipe: Place 3/4 cup thawed DOLE® Frozen Raspberries, 1/3 to 1/2 cup orange juice, 1/3 cup olive oil, 1 tablespoon honey and 1/4 teaspoon salt in blender or food processor container. Cover; blend until smooth. Makes 1-1/4 cups.

Lunch Dinner Spring Salads Vegetarian Gluten-free Milk and Other Dairy

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