
This refreshing salad is sensational when asparagus and strawberries are at their peak. Add grilled chicken, steak or salmon for a filling main dish salad. The vibrant colors make for a beautiful presentation at your next dinner party!
Spring Asparagus & Berry Salad
Serves 4-6
- Ingredients:
- 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1 tablespoon O&CO. Everday Oil
- 1/4 teaspoon Salt from Camargue
- Fresh ground pepper to taste
- 3 cups fresh strawberries, cleaned and sliced
- 1 pint raspberries
- 1 pint cherry tomatoes, rinsed and halved
- 4-6 tablespoons O&CO. Frantoio Galantino
- 2-3 tablespoons O&CO. Raspberry Vinegar
Instructions:
In a large bowl, toss the asparagus with 1 tbsp. O&CO. Everyday Oil. Spread on a baking sheet, sprinkle with Salt from Camargue and pepper. Bake at 400 degrees F for 15-20 minutes or until tender. Set aside.
To make vinaigrette: in a small glass or stainless steel bowl, add the O&CO. Raspberry Vinegar and slowly drizzle in the O&CO. Frantoio Galantino and continually whisk to incorporate. Continue to add the olive oil, a little at a time, and whisk until creamy and well blended. Taste and adjust the seasoning with more salt and pepper to your liking. Set aside. Note: if you prefer a crunchier salad, the asparagus can be blanched instead of roasted.
In a large salad bowl, add the strawberries, cherry tomatoes, asparagus and raspberries. Spoon the dressing over the salad and gently toss to coat. Let the flavors marinate for 5-10 minutes at room temperature before serving. Add salt and pepper to taste.
Serve with fresh country bread.
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