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Combine fresh veggies, strawberries, pecans, and toasted nuts in less than 20 minutes to make this strawberry and asparagus salad.




  • 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



  1. Bring vinegar, preserves, mustard and salt to a boil over medium heat in a small saucepan.
  2. Remove from heat as soon as mixture boils, add lemon peel and set aside to cool.
  3. Steam or boil asparagus 3 minutes. Immediately submerge in ice water to stop cooking. Drain well, pat dry.
  4. Gently combine asparagus, strawberries and sauce mixture.
  5. 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.

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