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Try out this unique take on a traditional wilted salad.


IngredientsA bowl of wilted spinach and asparagus salad on a white background.

  • 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



  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
    4. Remove from heat. Place asparagus over spinach. Pour warm dressing over
    asparagus and spinach. Sprinkle with chopped egg and serve immediately.



Nutrition Facts    
Serving Size: 1/2 of recipe  
Servings per recipe: 2  
Amount Per Serving    
Calories 150   Calories from fat 98
    % Daily Value
Total Fat 12g 18%
Saturated Fat 2g 9%
Cholesterol 47 16%
Sodium 41g 2%
Carbohydrate 10g 3%
Dietary Fiber 4g 14%
Protein 5g 10%
Vitamin A   56%
Vitamin C   42%
Folacin   55%
Calcium   7%
Iron   13%
Potassium   16%

*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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