Name: Spinach, Asparagus, and Strawberry Salad
Total time: 50 min
Ingredients: About 1/4 teaspoon salt; 1 pound asparagus, rinsed, ends trimmed, and cut into 1-inch pieces; Pepper; 2 tablespoons raspberry or balsamic vinegar; 3 tablespoons olive oil; 8 ounces spinach leaves, rinsed; 8 ounces strawberries, rinsed, hulled, and sliced; 1/2 cup chopped toasted walnuts (see note above)

Spinach Salad

How do I prepare the spinach for the salad?

What ingredients do I need to make a Spinach Salad?

Can I use baby spinach instead of regular spinach?

Do I need to cook the spinach before adding it to the salad?

What dressing should I use for the Spinach Salad?

How do I prevent the bacon from getting soggy in the salad?

Can I make the Spinach Salad ahead of time?

How long can I store leftover Spinach Salad?

This unusual combination came about as Trisha Kruse was searching for a way to use two of spring's freshest ingredients. To toast walnuts, place in a baking pan and bake in a 350° oven until golden, about 10 minutes.

Tree Nuts

Paleo

Whole 30

Mediterranean

Gluten Free

Lactose Free

Vegetarian

Vegan

Seasonings

gram

salt

Fresh Vegetables

asparagus

pepper

Vinegar

milliliter

raspberry vinegar

Oils

olive oil

spinach

Fresh Fruit

strawberry

Nuts Seeds & Mixes

walnuts

Manganese

Minerals

Copper

Zinc

Sodium

Magnesium

Iron

Calcium

Water

Calories

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Vitamins

Beta-carotene

Vitamin A

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Potassium

Vitamin K

Riboflavin (B2)

Vitamin C

Selenium

Thiamin (B1)

Phosphorus

Lutein+zeaxanthin

Sugar

Carbohydrates

Dietary Fiber

Protein

Alpha-carotene

Lycopene

Beta-cryptoxanthin

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Macros per serving:
• 360 Calories
• 31g of Fat
• 13g of Protein
• 4g of Net Carbs

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Korean Spinach Salad 

Spinach, Asparagus, and Strawberry Salad

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