Try out this unique take on a traditional wilted salad.

 

Ingredients

• 2 cups fresh spinach, washed, dried and chilled
• 1 pound asparagus, washed and trimmed
• 3 tablespoons balsamic vinegar
• 1-1/2 tablespoons extra virgin olive oil
• 2 tablespoons minced red onion
• 1 clove garlic, minced
• 1/4 teaspoon coarsely ground black pepper
• 1/2 large hard cooked egg, chopped

 

Directions

1. Remove stems and veins from spinach and tear into bite-sized pieces; place
   spinach on serving plates.
2. Blanch asparagus in boiling water for about 3 minutes or until crisp-tender.
   Remove from heat and immerse in ice water to stop cooking. Drain well, pat
   dry and set aside.
   3. Whisk together balsamic vinegar, olive oil, red onion, garlic and pepper. Heat
   wok or large skillet over medium heat, add vinegar mixture until hot, stirring
   occasionally. Add cooked asparagus to dressing mixture, tossing to coat and
   reheat.
   4. Remove from heat. Place asparagus over spinach. Pour warm dressing over
   asparagus and spinach. Sprinkle with chopped egg and serve immediately.

 

 

*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.