Asparagus Berry Salad

[quicklook-recipe prep_time=”5 min” cook_time=”15 min” serves=”8″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 pound fresh asparagus, trimmed and cut into

[quicklook-recipe prep_time=”5 min” cook_time=”15 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 8 cups spring mix salad greens

[/ingredients-left]
[ingredients-right]

  • 3 cups sliced fresh strawberries
  • 1/2 small red onion, thinly sliced
  • 1/2 cup chopped walnuts, toasted
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”20 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a bowl, toss the asparagus with 1 tablespoon oil. Spread in a single layer in a greased 15 x 10 x 1-inch baking pan. Sprinkle with salt and pepper.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Bake at 400°F for 15-20 minutes or until tender.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a large salad bowl, toss greens, strawberries, onion, walnuts, and asparagus.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] In a small bowl, whisk the vinegar, sugar, and remaining oil. Drizzle over the salad and toss to coat.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest