Combine fresh veggies, strawberries, pecans, and toasted nuts in less than 20 minutes to make this strawberry and asparagus salad.
Ingredients
1 tablespoon white wine vinegar
2 tablespoons strawberry preserves
1-1/2 teaspoons Dijon mustard
1/4 teaspoon Kosher salt
1/2 teaspoon grated lemon peel
1 pound asparagus, trimmed and sliced in 1-inch pieces
2 cups sliced strawberries
6 cups mixed greens, washed and dried
2 tablespoons chopped pecans, toasted
Directions
Bring vinegar, preserves, mustard and salt to a boil over medium heat in a small saucepan.
Remove from heat as soon as mixture boils, add lemon peel and set aside to cool.
Steam or boil asparagus 3 minutes. Immediately submerge in ice water to stop cooking. Drain well, pat dry.
Gently combine asparagus, strawberries and sauce mixture.
Place one cup greens on each plate. Top with strawberry/asparagus mixture and toasted nuts.
Serves 6
Nutrition Facts
Serving Size
1
Servings Per Recipe
6
Amount per Serving
Calories
74
Calories from Fat
18
% Daily Value *
Total Fat
2 g
3%
Saturated Fat
Trace
1%
Cholesterol
0 mg
0%
Sodium
112 mg
5%
Total Carbohydrate
13 g
4%
Dietary Fiber
4 g
17%
Protein
3 g
Vitamin A
64%
Vitamin C
128%
Calcium
8%
Iron
8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
