Ingredients
1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 tablespoon olive oil1 package (10 ounces) fresh spinach, torn2 cups fresh strawberries, sliced1/2 cup chopped walnuts, toasted1/3 cup canola oil3 tablespoons raspberry vinegar1 teaspoon sugar1/2 teaspoon salt
Preparation
Place asparagus in a foil-lined 15x10x1-in. baking pan; drizzle with olive oil and toss to coat. Bake, uncovered, at 400° for 15 minutes or until crisp-tender, turning occasionally. Cool.
In a large bowl, combine the asparagus, spinach, strawberries and walnuts. In a small bowl, whisk the canola oil, vinegar, sugar and salt. Drizzle over salad and toss to coat. Serve immediately.
