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.
Ingredients
- 8 ounces fresh DOLE® Asparagus Spears
- 1/4 cup water
- 1 pkg. (6 oz.) DOLE® Baby Spinach
- 1-1/2 cups DOLE® Strawberries, sliced
- 1 DOLE Red Onion, julienne-sliced
- 2/3 cup feta or blue cheese, crumbled
- 1/2 cup raspberry dressing (recipe below) or red wine and vinegar dressing
Directions
- 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.
- 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.