Thursday, June 2, 2011

Strawberry and Asparagus Salad

We've been addicted to strawberries for the past few weeks.  We eat them for breakfast, lunch, and apparently even for dinner.  This Strawberry and Asparagus salad is fresh and light.  If you add some sliced chicken breast it makes a nice summery meal.  Sorry for a short post, but there isn't much to say except that this is delicious!

Strawberry and Asparagus Salad

1/3 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper

1 bag Italian salad mix
1 tablespoon olive oil
1 bunch asparagus
Salt and pepper
1/2 pint strawberries
1/2 cup walnuts
2 tablespoons butter
2 tablespoons honey

Whisk together the salad dressing ingredients and set aside.

Heat a tablespoon of olive oil over medium heat in a large skillet.  Place the asparagus in the skillet, stir once to coat with olive oil, and then spread the asparagus out in a single layer.  Grind some salt and pepper over the asparagus.  Cook the asparagus for about five minutes, until the asparagus turns a bright green.  Remove the asparagus.  If you want the asparagus to stay hot, put it on a plate and cover with a tent of aluminum foil.

In the same skillet, add the butter and let it melt.  When the butter has melted add the walnuts and stir to coat in butter.  Let the walnuts cook for two to three minutes until they start to brown slightly.  Pour the honey over the walnuts and stir well.  Continue to stir until the walnuts caramelize.

Layer lettuce mix, aspargus, sliced strawberries, and honeyed walnuts in individual serving bowls.  Drizzle with dressing and serve.

1 comment:

  1. I just featured this recipe on Fun Friday Finds on my blog. I'd love for you to stop by.


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